Double Tomato Chicken
Cook Time: 45 minutes
Prep Time: 20 minutes
Total Time: 1 hour 5 minutes
Description:
Embark on a delightful culinary adventure with this Double Tomato Chicken recipe, which offers a refreshing twist on traditional chicken dishes. The aromatic fennel brings a unique flavor profile that elevates the dish to new heights. This delicious chicken can be served over brown rice, but feel free to experiment with pasta or potatoes for a satisfying meal. For this version, we opted for eight small chicken thighs instead of the usual chicken pieces, making it even more tender and flavorful.
Recipe Category: Chicken
Keywords: Poultry, Meat, Less than 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Olive oil |
| 2 tbsp | All-purpose flour |
| 3 | Skinless chicken pieces |
| 1 | Onion (chopped) |
| 2 cloves | Garlic (minced) |
| 1 tsp | Dried oregano |
| 1 tsp | Fennel seed |
| 1/2 tsp | Hot pepper flakes |
| 1/2 cup | Dry red wine |
| 1 | Diced tomatoes (canned) |
| 1/3 cup | Sun-dried tomatoes (chopped) |
| 1/2 tsp | Salt |
| 1/4 tsp | Pepper |
| 1/2 cup | Fresh parsley (chopped) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 340.1 kcal |
| Total Fat | 12 g |
| Saturated Fat | 2.2 g |
| Cholesterol | 103.4 mg |
| Sodium | 514.1 mg |
| Total Carbohydrates | 18 g |
| Dietary Fiber | 4.2 g |
| Sugars | 8.4 g |
| Protein | 35.1 g |
Instructions
-
Prepare the Chicken: Begin by dredging the skinless chicken pieces in all-purpose flour, ensuring an even coating. This step helps to create a beautifully golden crust when the chicken is browned.
-
Brown the Chicken: In a large non-stick skillet, heat half of the olive oil over medium-high heat. Once hot, add the chicken pieces and brown them for approximately 4 minutes on each side. The goal is to achieve a nice golden color without cooking them through completely. Once browned, transfer the chicken to a plate and keep warm while you prepare the sauce.
-
Sauté Aromatics: Carefully drain any excess fat from the skillet, then add the remaining olive oil. Reduce the heat to medium. To the hot skillet, add the chopped onion, minced garlic, dried oregano, fennel seed, and hot pepper flakes. Cook this mixture, stirring occasionally, until the onion has softened, which should take about 5 minutes. The aromas of the fennel and garlic will begin to fill your kitchen at this point.
-
Create the Sauce: Pour in the dry red wine, and let it bubble away for a minute or two to allow the alcohol to evaporate. Next, add the diced tomatoes, sun-dried tomatoes, salt, and pepper. Bring this mixture to a boil and let it cook for an additional 5 minutes, allowing the flavors to meld beautifully.
-
Simmer the Chicken: Return the browned chicken pieces to the skillet, nestling them into the sauce. Cook uncovered, basting the chicken often with the sauce, until the juices run clear. This should take about 20 to 25 minutes. The basting not only adds flavor but also helps keep the chicken moist and tender.
-
Finishing Touches: Once the chicken is cooked through, remove the skillet from the heat. Sprinkle the freshly chopped parsley over the dish for a pop of color and fresh flavor.
-
Serve and Enjoy: This delightful Double Tomato Chicken is now ready to be served! Plate it over a bed of brown rice, pasta, or potatoes, and watch as your family and friends savor every bite of this tantalizing meal.
Tips for Serving
- Pair this dish with a crisp green salad to add freshness to your meal.
- A side of garlic bread complements the flavors beautifully and is perfect for soaking up the delicious sauce.
Storage Instructions
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or broth to maintain moisture.
By incorporating the unique flavor of fennel and the richness of tomatoes, this Double Tomato Chicken is bound to become a beloved dish in your household. Enjoy the savory goodness and feel free to customize it further by adding your favorite vegetables or herbs!
