Chicken with Tomatoes and Ouzo
3 tablespoons olive oil
1 chicken (about 31/2 pounds), cut into 8 pieces
Salt and pepper
6 garlic cloves, chopped
1 ½ teaspoons fennel seed, crushed, or 1 teaspoon ground star anise
2 15-ounce cans plum tomatoes drained
½ cup chicken broth
1/3 cup ouzo or additional chicken broth
1 tablespoon dried oregano
12 black olives, pitted
4 ounces feta cheese, crumbled (1 cup)
Heat the oil in a large sauté pan over medium-high heat. Add the chicken, season with salt and pepper, and brown thoroughly on all sides, 8 to 10 minutes. Remove to a plate.
Pour off all but 2 tablespoons of fat from the pan. Add the garlic and fennel seeds and stir for 30 seconds. Add the tomatoes, broth, ouzo, and oregano. Bring to a boil, crushing the tomatoes with back of a spoon. Return the chicken to the pan and bring to a boil, lower the heat and simmer for 15 minutes. Turn over the chicken pieces and simmer for 5 minutes. Remove the chicken from the sauce and keep warm.
Add the olives to the sauce and boil over high heat, stirring frequently, until it thickens, 6 to 8 minutes. Season with salt and pepper to taste. Serve the chicken on warmed plates, spoon the sauce over, sprinkle the feta cheese on top, and serve immediately.