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
Enhanced by Zemanta
This Blog is a personal site written and edited by me. This site accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation. The compensation received may influence the advertising content, topics or posts made in this site. That content, advertising space or post may not always be identified as paid or sponsored content. You should assume all links and banners are ads.