Braised Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- 4 boneless, skinless Chicken breasts (washed and dried)
- kosher salt (or sea salt)
- fresh ground peppers (to taste)
- 2 cloves garlic cloves (sliced)
- 4 shallots (quartered)
- 1 Tbsp fresh oregano (chopped; plus extra for garnish)
- ½ cup kalamata Olives (pitted)
- ½ cup spanish Olives (pitted)
- ½ cup dry white wine
- ¾ cup low-sodium Chicken broth
- 2 fresh, ripe Tomatoes (quartered)
- 2 Tbsps Caper
- 2 tsps lemon juice
- 1 carrot (shredded for garnish)
Preparation steps
1.
In a large deep saucepan or Dutch oven, heat the oil over medium-high heat. Season the chicken with salt and pepper and cook chicken until it is browned on all sides, about 6-8 minutes. Remove chicken from pan and set aside.
2.
Add garlic, shallots, and oregano and olives, saute until fragrant, about 1 minute. Add wine and cook, scraping up all the browned bits, until liquid has almost evaporated, about 2 minutes.
3.
Add broth and return chicken to the pan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes. Add tomatoes and capers. Cover, and simmer until chicken is cooked through, about 10-15 minutes. Stir in lemon juice.
4.
Transfer chicken to 4 individual plates. Spoon vegetables and sauce over chicken. Garnish with oregano and shredded carrots. Serve.
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