Double Tomato Chicken

“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.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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