Saganaki Chicken

• 1 tbsp olive oil
• 1 lb boneless skinless chicken thighs, halved
• 3 cloves garlic, sliced
• 1 tsp fennel seeds
• 1/2 cup white wine
• 1 can (14 oz) diced tomatoes
• 1 cup crumbled feta cheese
• 1 None long red chili pepper, thinly sliced
• 8 sprigs oregano, leaves stripped
• None None Crusty bread, to serve

1. Preheat the oven to 400u0b0F. Heat oil in a Dutch oven on medium heat. Cook chicken 1-2 mins each side, until golden. Transfer to a plate.
2. Add garlic and fennel seeds to pan. Saute 1-2 mins, until light golden and fragrant. Pour in wine and simmer 1-2 mins, until almost evaporated Stir in tomatoes and bring to a boil. Reduce heat to low and simmer, covered, 4-5 mins, until reduced slightly.
3. Return chicken to pan. Sprinkle with feta, chili pepper and leaves from 6 oregano sprigs.
4. Bake 8-10 mins, until chicken is cooked through and sauce thickens. Serve sprinkled with remaining oregano leaves and accompany with crusty bread.

olive oil, chicken, garlic, fennel seeds, white wine, tomatoes, feta cheese, long red chili pepper, oregano, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25346 (may not work)