Double Tomato Chicken

• 2 tablespoons extra virgin olive oil
• 3 lbs chicken pieces, skinned
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons oregano
• 1 teaspoon fennel seed
• 12 teaspoon hot pepper flakes
• 12 cup dry red wine
• 1 (28 ounce) can diced tomatoes
• 13 cup sun-dried tomato packed in oil, sliced and drained
• 14 cup fresh parsley, finely chopped
• salt, to taste
• black pepper, to taste

1. in large nonstick skillet, heat half of oil over med-high heat.
2. brown chicken pieces for about 10 minutes.
3. transfer to plate, and pour off fat from pan.
4. add remaining oil to pan, reduce heat to medium, add onion, garlic, oregano, fennel seeds and hot pepper flakes, cook stirring occasionally until onion is soft.
5. add wine, diced and sun-dried tomatoes, salt and pepper, boil for 5 minutes.
6. return chicken to pan, cook basting chicken often, until juices run clear when chicken is pierced with fork, about 20 to 25 minutes.
7. sprinkle with parsley, and serve.

extra virgin olive oil, chicken, onion, garlic, oregano, fennel seed, hot pepper, red wine, tomatoes, tomato, fresh parsley, salt, black pepper

Taken from www.food.com/recipe/double-tomato-chicken-385887 (may not work)