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
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
Ingredients 8 Servings
- 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
NUTRITION INFORMATION
(per Serving)
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