Ingredients:
2 tablespoons olive oil
2 tablespoons all-purpose flour
3 lbs skinless chicken pieces
1 onions, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon fennel seeds
1/2 teaspoon hot pepper flakes
1/2 cup dry red wine or 1/2 cup chicken stock
1 (28 ounce) cans diced tomatoes
1/3 cup sun-dried tomatoes, cut into small pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced fresh parsley
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.