Instructions

1. Preheat oven to 450℉.
2.  Combine 1/2 tsp salt, fennel seeds, 1/4 tsp freshly ground black pepper, garlic powder and oregano.
3. Brush chicken with 2 tsp oil, and sprinkle spice rub over chicken.
4. Heat a large skillet over med-high heat, and add 2 tsp olive oil.
5. Add chicken and cook 3 minutes or until browned.  Turn each piece and cook 1 minute more.
6. Remove chicken from pan and arrange in a large baking dish.  Bake for 15-20 minutes, or until fully cooked.
7. Meanwhile, heat remaining oil over medium-high heat in the same large skillet used to brown the chicken (do not wash it first).
8. When pan is hot, add shallots and rosemary, and sauté 3-5 minutes, or until shallots are translucent.
9. Add peppers, and stir in broth, scraping pan to loosen brown bits.
10. Reduce heat and simmer 5 minutes.  Add vinegar and season with sea salt and freshly ground black pepper.  Cook 3 minutes more, stirring frequently.
11. Serve sauce over chicken.