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Braised Chicken
with Mustard, Fennel & Tomatoes
Makes 8 Servings
*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
*14 1/2-ounce can diced tomatoes, undrained
*Rice or pasta, if desired
1Heat 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.
2Sprinkle chicken with salt and pepper. Heat oil in the same skillet on medium-high heat. Cook chicken in batches, 5 minutes per side or until golden brown. Remove chicken from skillet; keep warm.
3Remove 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.
4Serve over rice or pasta, if desired.
  • EACH SERVING CONTAINS APPROXIMATELY: 185 calories, 10g fat, 17g protein, 5g carbohydrate, 58mg cholesterol, 402mg sodium, 1g fiber

Recipe courtesy of McCormick & Company, Inc. For more recipes, visit