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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.
1 tablespoon McCormick Gourmet™ Mustard Seed, Yellow
1 teaspoon McCormick Gourmet™ Fennel Seed
8 chicken thighs, trimmed, about 2 1/2 pounds
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Black Peppercorns, Whole Tellicherry , 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™ Parsley, Flat Leaf
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.
Serving Suggestion: Serve over cooked rice or pasta, if desired.
(Amount per serving)