pat's Recipe

Braised Chicken and Vegetables

Category: Poultry

1 Tbsp olive oil
6 bone-in chicken breasts
1 potato, peeled and chopped
1 yellow onion, finely chopped (1 cup)
2 carrots, chopped
2 garlic cloves,minced
3/4 cup white wine
1 cup reduced sodium chicken broth
3 sprigs fresh thyme
juice of 1 lemon
1/2 tsp salt
coarsely ground black pepper
1 tomato, chopped
1/2 lemon, thinly sliced

Heat oil in a large heavy skillet over medium heat. Add chicken, and brown on both sides, 10 to 15 minutes. Remove from pan. Add potato, onion and carrots; cook 5 minutes.
Return chicken to pan (with any juices). Add garlic, wine, broth, thyme, lemon juice, salt and pepper. Cover and simmer 15-20 minutes. Add chopped tomato and serve. Garnish with lemon slices, if desired.

serves 4