Chicken Thighs Cacciatore

From Cooking Light. Per 1 1/4 c. serving: 223 calories, 5.9 g fat, 25.2 g protein, 17.7 g carb, 4 g fiber,94 mg cholesterol.

• Ready In: 36 mins
• Serves: 4

Ingredients

• 3  tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon fennel seed
• 1⁄4 teaspoon black pepper
• 1  lb boneless skinless chicken thighs
• 1  teaspoon olive oil
• 2  cups  frozen bell peppers, stir-fry (such as Birds Eye)
• 1  cup  frozen chopped onions
• 1⁄2 cup dry red wine
• 2 (14 1/2ounce) cans diced tomatoes, drained
• 1  bay leaf

Directions

1. Combine the first 5 ingredients in a large heavy-duty plastic zip-lock bag; add chicken; seal bag and shake to coat.
2. Heat the oil in a large nonstick frying pan coated with cooking spray over medium-high heat.
3. Add chicken; cook 5 minutes or until browned, turning once.
4. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.
5. Uncover and cook 3 minutes or until thick; discard bay leaf.