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Nutrition Facts
Serving Size 1 (425g) Recipe makes 4 servings
Calories 356
Calories from Fat 107		(30%)
Amount Per Serving		%DV
	Total Fat 12.0g	18%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 103mg		34%
Sodium 934mg		38%
Potassium 1120mg		32%
Total Carbohydrate 23.0g		7%
	Dietary Fiber 4.5g	17%
	Sugars 10.6g
Protein 34.9g		69%
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Double Tomato Chicken

Recipe #92084 | 1¼ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: M&Mers
May 28, 2004

Here's a change from the same old, same old. The fennel gives this recipe a nicely different flavor. We served it over brown rice but pasta or potatoes would be equally good. We also used 8 small chicken thighs in place of the chicken pieces.

SERVES 4 (change servings and units)

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
1/2 teaspoon hot pepper flakes
1/2 cup dry red wine or chicken stock
1 (28 ounce) can diced tomatoes
1/3 cup sun-dried tomato, cut into small pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 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.