Instructions: Cut root end from fennel. Remove enough fennel sprigs to measure 1/4 cup; set aside. Cut bulb into thin slices.

Heat oil in large skillet over medium heat. Add chicken; brown on all sides, removing pieces to plate as they brown. Drain and discard all but 1 tablespoon drippings from skillet.

Add fennel, onion, and garlic to skillet; cook, stirring, until lightly browned. Add tomatoes with juice, water, salt, pepper, and reserved fennel sprigs. Bring to boiling.

Return chicken to skillet. Lower heat; cover and simmer until chicken is tender and no longer pink near bone, about 30 minutes. Add olives; heat through.

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