|Olive oil||2 Teaspoon|
|Boneless skinless chicken thighs||2 Pound, each cut into quarters|
|Red peppers||2 Medium, cut into 1/4 inch thick slices|
|Yellow pepper||1 Medium, cut into 1/4 inch thick slices|
|Onion||1 Large, thinly sliced|
|Garlic||3 Clove (15 gm), crushed with garlic press|
|Italian style plum tomatoes||1 Can (10 oz)|
|Dried thyme leaves||1⁄4 Teaspoon|
|Fennel seeds||1⁄4 Teaspoon, crushed|
|Orange peel strip||3|
|Basil leaves||1⁄2 Cup (8 tbs), chopped (Loosely Packed)|
In nonstick 5 quart Dutch oven, heat 1 teaspoon olive oil over medium high heat until hot.
Add half of chicken and 1/4 teaspoon salt and cook until lightly browned on all sides, about 10 minutes.
Transfer chicken to plate.
Repeat with remaining oil, chicken, and 1/4 teaspoon salt.
In drippings in Dutch oven, cook peppers and onion with remaining 1/4 teaspoon salt, stirring frequently, until tender and lightly browned, about 20 minutes.
Add garlic; cook 1 minute.
Return chicken to Dutch oven.
Add tomatoes with their juice, thyme, fennel seeds, and orange peel, stirring to break up tomatoes with spoon; heat to boiling.
Reduce heat to low; cover and simmer 15 minutes or until chicken is tender.
Sprinkle with basil to serve.