Recipe
Tuscan Braised Chicken Breasts
Prep Time: 25 min
Cook Time: 45 min
Serves: 4
Be sure to serve chunks of crusty Italian bread to soak up all the yummy sauce.
Contributed By: Courtesy of Chicken Farmers of Ontario
Ingredients
4
bone-in, skin on chicken breasts
salt, to taste
pepper, to taste
2 tbsp (30 mL)
olive oil, divided
2
cloves garlic, minced
1
red onion, large, sliced
1 tsp (5 mL)
oregano, dried
1 tsp (5 mL)
rosemary, fresh, chopped
1/2 cup (125 mL)
black olives, pitted
2
zucchini, large, cut in chunks
1/2 cup (125 mL)
white wine
10-12
cherry tomatoes, halved
1
can canned diced tomatoes, 28 fl oz / 796 mL
Instructions
1
Preheat oven to 350°F (175°C)
2
Season chicken with salt and pepper on both sides.
3
In a large Dutch oven, heat 1 Tbsp (15 mL) oil over medium heat. Place chicken breasts, skin side down and brown on both sides. Remove from heat and set aside.
4
Heat remaining oil and sauté garlic for one minute; add onion, oregano, rosemary, olives and zucchini and sauté for 2 to 3 minutes or until zucchini starts to brown. Remove vegetable mixture from pan and set aside.
5
Add white wine to the pan and deglaze. Return chicken and vegetable mixture to the pan; stir in cherry and diced tomatoes. Cover with a tight fitting lid and bake in oven for 40 to 45 minutes or until meat thermometer reaches 165°F (74°C)