Serve with polenta or roasted potatoes and Riverland Merlot or Cabernet.
PreparationPreheat oven to 450F. Heat a large skillet over medium-high heat. Combine ½ teaspoon salt, fennel seeds, ¼ teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 ½ teaspoon oil; sprinkle spice rub over chicken. Add 1 ½ teaspoons oil to pan.
Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in a 11x7-baking dish coasted with cooking spray. Bake at 450F for 10 minutes or until done.
Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.