TOMATO BRAISED CHICKEN RECIPE

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.