Braised Chicken and Italian Vegetables

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

  • 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
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved