Braised Chicken with Mustard, Fennel and Tomatoes



1 tbsp. McCormick with Mustard Seed
1 tsp. fennel seed
8 med. bone-in chicken thighs trimmed
1 tsp. coarse sea salt
½ tsp. tellipcherry black
peppercorns, crushed
2 tbsps. Olive oil
1 cup onion, coarsely chopped
½ cup dry white wine
1 tbsp. parsley flakes
1 (14-½ oz.) can diced tomatoes, drained



Step 1

Heat a large skillet on medium high heat. Add mustard and fennel seeds; cook and stir for about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting.

Step 2

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 salt and pepper. Heat oil in the same skillet on medium-high heat.

Step 3

Cook chicken in batches, 5 minutes per side or until golden brown. Remove chicken from skillet; keep warm. Remove all but 1 teaspoon drippings from the pan. Add onion; cook and stir for about 5 minutes or until softened. Add wine, parsley, tomatoes, crushed seeds and chicken; stir until blended. Bring to a boil.

Step 4

Reduce heat to low; cover. Simmer for 15 minutes, stirring occasionally. Remove cover and simmer for an additional 10 to 15 minutes or until chicken is cooked through. Serve over rice or pasta, if desired.

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