Prep 20 mins
Cook 45 mins
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.
- 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
- Dredge chicken pieces in flour.
- In large non-stick skillet, heat half of the oil over medium-high heat; brown chicken about 4 minutes on each side.
- Transfer to plate, keep warm.
- Drain fat from skillet.
- Add remaining oil to pan; reduce heat to medium.
- Add onion, garlic, oregano, fennel seed and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
- Add wine, diced tomatoes, sun-dried tomatoes, salt and pepper; boil for 5 minutes.
- Return chicken to pan; cook uncovered, basting chicken often, until juices run clear, about 20-25 minutes.
- Sprinkle with parsley.
This turned out to be very good! I do think the servings are rather generous, but some people like more meat than others. I used red wine, and added a very small amount of sugar, because the sauce seemed a little sour (either because of the tomatoes or the wine.) I halved the recipe, but didn't change anything else. The sauce actually was better after being left overnight. The fennel was more noticeable, too, which I liked. Thank you very much for posting this easy, delicious recipe.