Braised Chicken and Italian Vegetables

Add something exotic to your Italian cuisine night. Enjoy braised chicken with assorted vegetables – a scrumptious dinner.

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  • prep time 30 min
  • total time 1 hr 20 min
  • ingredients 14
  • servings 6
 

Ingredients

2
tablespoons olive oil or vegetable oil
1
small eggplant, cut into 1/2-inch cubes
1
medium zucchini, sliced
1
medium red bell pepper, cut into 1/2-inch squares
1
small onion, chopped
2
garlic cloves, minced
3
to 3 1/2 lb. cut-up or quartered frying chicken, skin removed if desired
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons olive oil or vegetable oil
1/2
teaspoon dried thyme leaves
1
teaspoon dried oregano leaves
1
(14.5 or 16-oz.) can stewed tomatoes, undrained, cut up
1 1/2
teaspoons cornstarch

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat 2 tablespoons oil in large skillet or Dutch oven over medium-high heat until hot. Add eggplant, zucchini, bell pepper, onion and garlic; cook and stir 8 to 10 minutes, or until tender. Place vegetables in bowl; set aside.
  • 2 Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet. Brown chicken in hot oil; drain. Add thyme, oregano and tomatoes. Bring to a boil. Reduce heat to low; cover and simmer 45 to 50 minutes or until chicken is fork tender and juices run clear.
  • 3 With slotted spoon, place chicken on serving platter. Spoon 1 tablespoon tomato liquid from skillet into small bowl. Add cornstarch; blend until smooth. Add vegetable mixture to skillet. Stir in cornstarch mixture. Bring to a boil. Reduce heat; simmer uncovered 5 minutes. Pour over chicken.
  • 1 Heat 2 tablespoons oil in large skillet or Dutch oven over medium-high heat until hot. Add eggplant, zucchini, bell pepper, onion and garlic; cook and stir 8 to 10 minutes, or until tender. Place vegetables in bowl; set aside.
  • 2 Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet. Brown chicken in hot oil; drain. Add thyme, oregano and tomatoes. Bring to a boil. Reduce heat to low; cover and simmer 45 to 50 minutes or until chicken is fork tender and juices run clear.
  • 3 With slotted spoon, place chicken on serving platter. Spoon 1 tablespoon tomato liquid from skillet into small bowl. Add cornstarch; blend until smooth. Add vegetable mixture to skillet. Stir in cornstarch mixture. Bring to a boil. Reduce heat; simmer uncovered 5 minutes. Pour over chicken.

EXPERT TIPS

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Expert Tips

Braising is a long, slow cooking process that tenderizes meats and develops flavors. First the food in browned in hot fat, then it is cooked tightly covered in a small amount of liquid.

The purple eggplant commonly found in U.S. markets doesn't resemble and egg, but a small white-skinned Asian variety does. Japanese eggplant is also purple, but is more slender and slightly sweeter than the larger kind. Choose eggplants that feel heavy for their size.

While some purists turn up their noses at "old-fashioned" sauces thickened with cornstarch, the fact remains that cornstarch adds body without fat. For best results, dissolve the cornstarch in a small amount of liquid, then pour the dissolved mixture into the sauce to be thickened.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
3g,
3%
),
Cholesterol
75mg
75%;
Sodium
430mg
430%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
40%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Vegetable; 3 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.