TOMATO BRAISED CHICKEN RECIPE
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Wednesday, June 4, 2014

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TOMATO BRAISED CHICKEN RECIPE

Kelly Mike - Wednesday, June 04, 2014


INGREDIENTS

  • 1 tablespoon yellow mustard seed
  • 1 teaspoon fennel seed
  • 8 medium bone-in chicken thighs, trimmed
  • 1 teaspoon coarse sea salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons olive oil
  • 1 cup coarsely chopped onion
  • 2 garlic cloves, finely minced
  • ½ cup dry white wine
  • 1 tablespoon parsley flakes
  • 14½-ounce can diced tomatoes, undrained

INSTRUCTIONS

  1. Heat a large skillet on medium high heat. Add mustard and fennel seeds to toast; cook and stir until fragrant (about 2 minutes). Transfer from hot pan to avoid over-toasting. Crush toasted seeds and set aside.
  2. Sprinkle chicken with salt and pepper. Heat oil in the same skillet on medium-high heat. Cook chicken in batches, 5 minutes per side or until golden brown. Remove chicken from skillet; cover and keep warm.
  3. Add onion; cook and stir about 5 minutes or until softened. Add minced garlic and cook stirring for 2 minutes. Stir in wine, parsley, tomatoes, crushed toasted seeds and chicken. Bring to a boil. Reduce heat to low; cover. Simmer 20 minutes, stirring occasionally. Remove cover and simmer additional 10 to 15 minutes or until chicken is cooked through.


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