Double Tomato Chicken

Description

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

• Olive Oil
• All-purpose Flour
• Skinless Chicken Pieces
• Onion
• Garlic
• Dried Oregano
• Fennel Seed
• Hot Pepper Flakes
• Dry Red Wine
• Diced Tomatoes
• Sun-dried Tomato
• Salt
• Pepper
• Fresh Parsley

Instructions

1. Dredge chicken pieces in flour
2. In large non-stick skillet, heat half of the oil over medium-high heat
3. Brown chicken about 4 minutes on each side
4. Transfer to plate, keep warm
5. Drain fat from skillet
6. Add remaining oil to pan
7. Reduce heat to medium
8. Add onion, garlic, oregano, fennel seed and hot pepper flakes
9. Cook, stirring occasionally, until onion is softened, about 5 minutes
10. Add wine, diced tomatoes, sun-dried tomatoes, salt and pepper
11. Boil for 5 minutes
12. Return chicken to pan
13. Cook uncovered, basting chicken often, until juices run clear, about 20-25 minutes
14. Sprinkle with parsley