Braised Tomato Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 boneless, skinless Chicken breasts
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 Red onions (peeled and cut into wedges)
- 1 clove garlic cloves
- 1 red Bell pepper (rinsed and cut into bite-size pieces)
- 1 yellow Bell pepper (rinsed and cut into bite-size pieces)
- 1 red chili pepper (rinsed; seeded and finely chopped)
- 1 Zucchini (rinsed and roughly chopped)
- ¼ cup Tomato paste
- 1 cup Chicken broth (plus extra if needed)
- ½ cup dry white wine
- 1 sprig fresh rosemary (plus extra for garnish)
- 1 sprig fresh Sage (plus extra for garnish)
- 1 sprig fresh thyme (plus extra for garnish)
- 8 Cocktail tomatoes (rinsed; trimmed and halved)
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Cut each breast in half and season with salt and pepper.
2.
Preheat oven to 350º F.
3.
Heat the butter and oil in an oven-proof skillet or roasting pan. Brown the chicken on both sides, about 3 minutes each side. Add onions and garlic and saute briefly, add peppers and zucchini and saute for 2 minutes. Add tomato paste, broth and white wine, along with the herbs.
4.
Place in preheated oven and cook for about 25 to 30 minutes, or until chicken is cooked through and vegetables are tender. Add additional broth if needed. Add cocktail tomatoes 10 minutes before chicken is done.
5.
Remove from oven and let cool for 5 minutes. Divide between serving bowls, garnish with fresh herbs and serve.
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