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Braised Chicken with Mustard, Fennel & Tomatoes

Toasting, then crushing mustard and fennel seeds yields big flavor that perfectly enhances juicy, braised chicken thighs. To complete this hearty meal, serve over rice or pasta Photo credit: Amy Johnson from She Wears Many Hats.

Ingredients
Serves:
Directions
10 mins Prep time 45 mins Cook time
10 mins Prep time
45 mins Cook time
  • Heat large skillet on medium-high heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl; set aside.

  • Sprinkle chicken with sea salt and crushed peppercorns. Heat oil in same skillet on medium-high heat. Add 1/2 of the chicken; cook 10 minutes or until golden brown, turning once. Remove from skillet. Repeat with remaining chicken. Drain all but 1 teaspoon drippings from skillet. Add onion; cook and stir 5 minutes or until softened.

  • Stir in tomatoes, wine, parsley and crushed seeds. Return chicken to skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Uncover skillet and simmer 10 to 15 minutes longer or until chicken is cooked through.

Cooking tip

Serving Suggestion: Serve over cooked rice or pasta, if desired.

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Nutrition information

(Amount per serving)

  • Calories: 185Cholesterol: 58mg
  • Sodium: 402mgProtein: 17g
  • Total Fat: 10gFiber: 1g
  • Carbohydrate: 5g

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