Ingredients:
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
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 1/2 ounce) cans diced tomatoes, drained
1 bay leaves
Directions:
Combine the first 5 ingredients in a large heavy-duty plastic zip-lock bag; add chicken; seal bag and shake to coat.
Heat the oil in a large nonstick frying pan coated with cooking spray over medium-high heat.
Add chicken; cook 5 minutes or until browned, turning once.
Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.
Uncover and cook 3 minutes or until thick; discard bay leaf.
Servings: 4
Time preparation: 20 min.
Time total: 36 min.