Chicken Thighs Cacciatore

• 3 tablespoons all-purpose flour
• 12 teaspoon salt
• 12 teaspoon dried thyme
• 12 teaspoon fennel seed
• 14 teaspoon black pepper
• 1 lb boneless skinless chicken thighs
• 1 teaspoon olive oil
• 2 cups frozen bell peppers, stir-fry (such as Birds Eye)
• 1 cup frozen chopped onions
• 12 cup dry red wine
• 2 (14 1/2 ounce) cans diced tomatoes, drained
• 1 bay leaf

1. Combine the first 5 ingredients in a large heavy-duty plastic zip-lock bag; add chicken; seal bag and shake to coat.
2. Heat the oil in a large nonstick frying pan coated with cooking spray over medium-high heat.
3. Add chicken; cook 5 minutes or until browned, turning once.
4. Add pepper stir-fry and remaining ingredients; cover and cook 8 minutes.
5. Uncover and cook 3 minutes or until thick; discard bay leaf.

allpurpose, salt, thyme, fennel seed, black pepper, chicken thighs, olive oil, frozen bell peppers, onions, red wine, tomatoes, bay leaf

Taken from www.food.com/recipe/chicken-thighs-cacciatore-139463 (may not work)