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’]
Quantity of Ingredients: [“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”]
Number of Servings: 4
Steps: [‘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.’]