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.
10m
PREP TIME
45m
COOK TIME
185
CALORIES
10
INGREDIENTS
Servings: 8
Ingredients
- 1 tablespoon McCormick Gourmet™ Organic Yellow Mustard Seed
- 1 teaspoon McCormick Gourmet™ Organic Fennel Seed
- 8 chicken thighs, trimmed, about 2 1/2 pounds
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Whole Black Peppercorns, crushed
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1/2 cup dry white wine
- 1 tablespoon McCormick Gourmet™ All Natural Flat Leaf Parsley
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
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