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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Here's a change from the same old, same old. The fennel gives this recipe a nicely different flavor. We served it over brown rice but pasta or potatoes would be equally good. We also used 8 small chicken thighs in place of the chicken pieces. Ingredients:
2 tablespoons olive oil |
2 tablespoons all-purpose flour |
3 lbs skinless chicken pieces |
1 onion, chopped |
2 cloves garlic, minced |
2 teaspoons dried oregano |
1 teaspoon fennel seed |
1/2 teaspoon hot pepper flakes |
1/2 cup dry red wine or 1/2 cup chicken stock |
1 (28 ounce) can diced tomatoes |
1/3 cup sun-dried tomato, cut into small pieces |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup minced fresh parsley |
Directions:
1. Dredge chicken pieces in flour.
2. In large non-stick skillet, heat half of the oil over medium-high heat; brown chicken about 4 minutes on each side.
3. Transfer to plate, keep warm.
4. Drain fat from skillet.
5. Add remaining oil to pan; reduce heat to medium.
6. Add onion, garlic, oregano, fennel seed and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
7. Add wine, diced tomatoes, sun-dried tomatoes, salt and pepper; boil for 5 minutes.
8. Return chicken to pan; cook uncovered, basting chicken often, until juices run clear, about 20-25 minutes.
9. Sprinkle with parsley.
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