BRAISED CHICKEN WITH MUSTARD, FENNEL, AND TOMATOES

"Mustard and fennel seeds impart cozy flavors in this dish. Toasting, then crushing the seeds before adding to the dish yields big flavor that perfectly enhances juicy, braised chicken thighs. To complete this hearty meal, serve over rice or pasta."

1 tablespoon McCormick® Gourmet Collection® Yellow Mustard Seed
1 teaspoon McCormick® Gourmet Collection® Fennel Seed
8 medium bone-in chicken thighs, trimmed
1 teaspoon coarse sea salt
1/2 teaspoon McCormick® Gourmet Collection® Tellicherry Black Peppercorns, crushed
2 tablespoons olive oil
1 cup coarsely chopped onion
1/2 cup dry white wine
1 tablespoon McCormick® Gourmet Collection® Parsley Flakes
1 (14 1/2 ounces) can diced tomatoes, undrained
hot cooked rice or pasta (optional, for serving)

Heat a 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 salt and pepper. Heat oil in same skillet on medium-high heat. 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 pan. Add onion; cook and stir about 5 minutes or until softened.

Add wine, parsley, tomatoes, crushed seeds and chicken; stir until blended. Bring to a boil. Reduce heat to low; cover. Simmer 15 minutes, stirring occasionally. Remove cover and simmer additional 10 to 15 minutes or until chicken is cooked through.

Serve over rice or pasta, if desired.

Makes 8 servings

Nutritional Information: Per One Serving: About 185 Calories, Fat 10g, Protein 17g, Carbohydrates 5g, Cholesterol 58mg, Sodium 402mg, Fiber 1g

Source: McCormick & Company, Inc.