Braised Chicken and Italian Vegetables

  • Prep 30 min
  • Total 1 hr 20 min
  • Ingredients 14
  • Servings 6
Braised Chicken and Italian Vegetables

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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
3g
15%
Cholesterol
75mg
25%
Sodium
430mg
18%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
8%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Vegetable; 3 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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