• 1 tablespoon yellow mustard seed
• 1 teaspoon fennel seed
• 8 medium bone-in chicken thighs, trimmed
• 1 teaspoon coarse sea salt
• ½ teaspoon fresh ground black pepper
• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• 2 garlic cloves, finely minced
• ½ cup dry white wine
• 1 tablespoon parsley flakes
• 14½-ounce can diced tomatoes, undrained

Click HERE for the instructions

• Dinner - Eat it!
• Kitchen