Chicken Stewed With Garlic and Fall Vegetables |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
1 1/4 lbs boneless skinless chicken thighs |
1 dash salt, to taste |
1 dash fresh ground black pepper, to taste |
1/2 cup white wine |
1 large yellow onion, sliced |
1 stalk celery, finely chopped |
3 garlic cloves, minced |
2 carrots, peeled and sliced |
2 parsnips, peeled and sliced into rounds |
1 bay leaf |
2 cups canned chopped italian tomatoes with juice |
Directions:
1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside.
2. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.
3. Turn the heat to medium and add the onion and celery. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.
4. Return the chicken to the skillet and add the carrots, parsnips, bay leaf and canned tomatoes with juice. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 25 minutes. Taste the cooking liquid and adjust the salt and pepper.
5. Serve the chicken and vegetables in warm bowls.
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