1. Heat large skillet on medium-high heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl; set aside.

2. Sprinkle chicken with sea salt and crushed peppercorns. Heat oil in same skillet on medium-high heat. Add 1/2 of the chicken; cook 10 minutes or until golden brown, turning once. Remove from skillet. Repeat with remaining chicken. Drain all but 1 teaspoon drippings from skillet. Add onion; cook and stir 5 minutes or until softened.

3. Stir in tomatoes, wine, parsley and crushed seeds. Return chicken to skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Uncover skillet and simmer 10 to 15 minutes longer or until chicken is cooked through. Serve over cooked rice or pasta, if desired.