Double Tomato Chicken

Name: Double Tomato Chicken
Ingredients: 2 tablespoons extra virgin olive oil; 3 lbs chicken pieces, skinned; 1 onion, chopped; 2 garlic cloves, minced; 2 teaspoons oregano; 1 teaspoon fennel seed; 12 teaspoon hot pepper flakes; 12 cup dry red wine; 1 (28 ounce) can diced tomatoes; 13 cup sun-dried tomato packed in oil, sliced and drained; 14 cup fresh parsley, finely chopped; salt, to taste; black pepper, to taste

13 ingredients

7 steps

Ingredients

2 tablespoons extra virgin olive oil
3 lbs chicken pieces, skinned
1 onion, chopped
2 garlic cloves, minced
2 teaspoons oregano
1 teaspoon fennel seed
12 teaspoon hot pepper flakes
12 cup dry red wine
1 (28 ounce) can diced tomatoes
13 cup sun-dried tomato packed in oil, sliced and drained
14 cup fresh parsley, finely chopped
salt, to taste
black pepper, to taste

Directions

1

in large nonstick skillet, heat half of oil over med-high heat.
2

brown chicken pieces for about 10 minutes.
3

transfer to plate, and pour off fat from pan.
4

add remaining oil to pan, reduce heat to medium, add onion, garlic, oregano, fennel seeds and hot pepper flakes, cook stirring occasionally until onion is soft.
5

add wine, diced and sun-dried tomatoes, salt and pepper, boil for 5 minutes.
6

return chicken to pan, cook basting chicken often, until juices run clear when chicken is pierced with fork, about 20 to 25 minutes.
7

sprinkle with parsley, and serve.