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Kitchen Guy's
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4 chicken thighs, with skin and bone 1 large red bell pepper, seeded and diced 1 cup red wine, (optional) 1 teaspoon oregano, dried 1/2 teaspoon crushed red pepper |
1 28 oz. can diced tomatoes, with juice 1/4 cup tomato paste 4 large garlic cloves, chopped 1 tablespoon balsamic vinegar 1 teaspoon fennel seeds 3/4 cup all-purpose flour |
Here's how to make it:
Sprinkle chicken with salt and pepper. Dredge in flour and shake off excess. Heat oil in a large skillet over medium high heat. Add chicken, skin side down and brown, about 5 minutes on each side. Transfer chicken to a plate. Add bell pepper, garlic, fennel seeds, and crushed red pepper to the skillet and stir, cooking about 2 minutes. Add tomatoes with juice, tomato paste, wine and vinegar. Return chicken to skillet; spoon some sauce over the meat and bring to a boil. Reduce the heat to medium low and simmer until chicken is cooked through, about 4 to 6 minutes per side. Serve over pasta.
Send your questions and comments to me at chefjim@kitchenguy.biz