Sep 2, 2010

Chicken Braised with Zucchini & Tomatoes


If you’re craving Italian chicken cacciatore but don’t have much time, try this version, which is table-ready in 50 minutes and full of broth-infused onions, zucchini, plum tomatoes and garlic.

Recipe Ingredients

    • 3 1/2-lb chicken, cut in eighths, skin removed
    • 1/2 tsp each salt and pepper
    • 1 Tbsp flour
    • 1 Tbsp olive oil
    • 2 medium onions, thinly sliced
    • 2 large cloves garlic, minced
    • 1 can (14 oz) chicken broth
    • 3 medium zucchini (about 6 oz each), cut in 3/4-in. pieces
    • 6 plum tomatoes, cut in 1/2-in. pieces

Recipe Preparation

1. Sprinkle chicken with 1/4 tsp each salt and pepper, then with the flour. Heat oil in a deep, large nonstick skillet over medium heat. Add chicken, cover and cook, turning pieces occasionally, 10 minutes, or until golden brown. Transfer to a plate.
2. Increase heat to medium-high; add onions and garlic to pan and sauté 3 minutes, or until golden. Stir in broth and remaining 1/4 tsp each salt and pepper.
3. Return chicken to skillet. Bring to a boil; reduce heat, cover and simmer gently 10 minutes. Stir in zucchini and tomatoes; cover and cook 10 minutes, or until chicken is cooked through and vegetables are tender.Good with broad egg noodles or rice.
  • Nutrition Facts
  • Yield 4 servings
  • Servings 4
  • Amount Per Serving
  • Calories 455
  • Total Fat 30g
  • Saturated Fat 8g
  • Cholesterol 135mg
  • Sodium 457mg
  • Total Carbohydrates 9g
  • Dietary Fiber 2g
  • Protein 36g
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