Recipe information
Yield
Serves 4
Ingredients
4 chicken breast halves with skin and bones
2 tablespoons olive oil
1 large red bell pepper, diced
4 garlic cloves, chopped
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice
1/4 cup tomato paste
1/4 cup dry red wine
1 tablespoon balsamic vinegar
1 pound spaghetti, freshly cooked
Preparation
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over; sauté 3 minutes. Transfer chicken to plate. Add bell pepper and next 4 ingredients to skillet; stir 2 minutes. Mix in tomatoes with juices, tomato paste, wine and vinegar. Return chicken to skillet; spoon some sauce over. Bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 4 minutes per side. Arrange spaghetti on large platter; top with chicken and sauce.
