Serve over pasta with a garden salad and Italian bread.
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
1/4 teaspoon black pepper
1 pound skinless, boneless chicken thighs
1 teaspoon olive oil
2 cups frozen pepper stir-fry (such as Birds Eye)
1 cup frozen chopped onion
1/2 cup dry red wine
2 (14.5-ounce) cans diced tomatoes, drained
1 bay leaf
How to Make It
Combine first 5 ingredients in a large zip-top plastic bag; add chicken. Seal bag, and shake to coat.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.
Uncover and cook 3 minutes or until thick. Discard bay leaf.
Without the fennel seeds, this would have been a bit plain and boring, but the fennel added wonderful notes of licorice/anise! I would use more chicken, and I also didn't like that the red wine tinted everything a rather unappealing purple - might try with white wine next time. Served over angel hair pasta.
We really enjoyed this recipe. I added garlic to the oil before I browned the chicken, which added nice flavor. I also added mushrooms and zucchini and used fresh red pepper and onion. It was a great last minute meal using things we had in the house. We will make this again.