Umbrian Cooking Made Easy by Italian author and cooking teacher Rita Boini is a rich collection of heirloom recipes written to give you everything you need to know to prepare traditional Umbrian recipes. Her Chicken "All'Arrabiata" is the guide for this version of braised chicken. She uses a whole chicken with skin, this recipe uses flavorful skinless chicken thighs. If you are counting calories and fat, use skinless chicken breasts, instead. Serve with slices of rustic bread brushed with extra virgin olive oil.

Serves 4 to 6

Ingredients:
1 tablespoon olive oil
1 teaspoon red pepper flakes
2 teaspoons fennel seeds
2 teaspoons dried rosemary
1 teaspoon dried sage
1/4 teaspoon black pepper
1/4 teaspoon salt
1 1/2 pounds skinless chicken thighs
1 medium onion, chopped
3 cloves of garlic, minced
1 cup dry white wine
1 blood orange, peeled, diced (or navel orange)
1 (28-ounce) can diced tomatoes
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Get the directions: Chicken Braised in Tomato Wine Sauce| Sheknows.com