Chicken Braised with Zucchini & Tomatoes

From Woman's Day | February 1, 2006

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.

• Active Time: 15 minutes
• Total Time: 50 minutes

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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