Chicken Thighs Cacciatore
3 tablespoons all-purpose flour
1teaspoon dried thyme
1teaspoon fennel seeds
1/2 teaspoon black pepper
8 skinless, boneless chicken thighs
1 teaspoon olive oil
1 cup green pepper julienne
1 cup red pepper julienne
1 cup chopped onion
3 large cloves garlic minced
1/2 cup dry red wine
2 (14.5-ounce) cans petite diced tomatoes, drained and reserved.
1 bay leaf
crush salt, thyme, fennel seed and black pepper in a mortar and mix with the flour.
place in a large zip-top plastic bag with the chicken. Seal bag, and shake to coat.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. remove from heat. Add peppers onion and garlic stir-fry add 1 teaspoon of oil if necessary; add the chicken wine tomato and bay leaf cover and cook 12 minutes. add reserved liquid from the tomato
if needed. check for doneness and seasoning.
Uncover and cook 3 minutes or until thickened. if there is too much liquid, removed the chicken and reduce the sauce then Discard bay leaf and add the chicken back to the pot and heat through. Serve over pasta with a garden salad and Italian bread.
i substitute crushed tomato rather than regular diced tomato in this recipe.
Yield: 4 servings