Saganaki Chicken

Name: Saganaki Chicken
Ingredients: 1 tbsp olive oil; 1 lb boneless skinless chicken thighs, halved; 3 cloves garlic, sliced; 1 tsp fennel seeds; 1/2 cup white wine; 1 can (14 oz) diced tomatoes; 1 cup crumbled feta cheese; 1 None long red chili pepper, thinly sliced; 8 sprigs oregano, leaves stripped; None None Crusty bread, to serve

10 ingredients

4 steps

Ingredients

1 tbsp olive oil
1 lb boneless skinless chicken thighs, halved
3 cloves garlic, sliced
1 tsp fennel seeds
1/2 cup white wine
1 can (14 oz) diced tomatoes
1 cup crumbled feta cheese
1 None long red chili pepper, thinly sliced
8 sprigs oregano, leaves stripped
None None Crusty bread, to serve

Directions

1

Preheat the oven to 400°F. Heat oil in a Dutch oven on medium heat. Cook chicken 1-2 mins each side, until golden. Transfer to a plate.
2

Add garlic and fennel seeds to pan. Saute 1-2 mins, until light golden and fragrant. Pour in wine and simmer 1-2 mins, until almost evaporated Stir in tomatoes and bring to a boil. Reduce heat to low and simmer, covered, 4-5 mins, until reduced slightly.
3

Return chicken to pan. Sprinkle with feta, chili pepper and leaves from 6 oregano sprigs.
4

Bake 8-10 mins, until chicken is cooked through and sauce thickens. Serve sprinkled with remaining oregano leaves and accompany with crusty bread.