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In a large, deep skillet, heat the oil, three turns of the pan, over medium-high. Season the chicken with salt and pepper, add to the skillet and cook, stirring occasionally, until browned, about five minutes. Transfer the chicken to a plate.
And the onion, celery, garlic, crushed red pepper and fennel seed to the skillet and cook, stirring often, until the onion softens, about five minutes. Add the tomato paste and stir until fragrant, about two minutes. At the wine and stir until evaporated, about two minutes.