Double Tomato Chicken

M&Mers's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 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
• ½ teaspoon hot pepper flakes
• ½ cup dry red wine or ½ cup chicken stock
• 1 (28 ounce) can diced tomatoes
• 1⁄3; cup sun-dried tomato , cut into small pieces
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ 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.