Double Tomato Chicken

Name: Double Tomato Chicken
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; 12 teaspoon hot pepper flakes; 12 cup dry red wine or 12 cup chicken stock; 1 (28 ounce) can diced tomatoes; 13 cup sun-dried tomato, cut into small pieces; 12 teaspoon salt; 12 teaspoon pepper; 14 cup minced fresh parsley

14 ingredients

9 steps

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
12 teaspoon hot pepper flakes
12 cup dry red wine or 12 cup chicken stock
1 (28 ounce) can diced tomatoes
13 cup sun-dried tomato, cut into small pieces
12 teaspoon salt
12 teaspoon pepper
14 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.