Braised Chicken and Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Braised Chicken and Veggies Ingredients:
2 tablespoons extra-virgin olive oil, divided |
2 pounds chicken thighs |
1/2 large onion, minced |
1 1/2 tablespoons garlic paste |
2 tablespoons minced fresh italian parsley |
1 tablespoon minced fresh sage |
4 green bell peppers, sliced |
2 small zucchini, cut into rounds |
16 ounce diced tomatoes |
1 cup dry white wine |
1/2 cup chicken broth |
Directions:
1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed. Transfer to platter (reserve skillet).
2. Add onion, garlic, sage and parsley to same skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, zucchini, tomatoes, broth and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes. Season with salt and pepper.
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