Braised Chicken and Italian Vegetables

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

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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