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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bella Braised Chicken Recipe

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This recipe for Bella Braised Chicken is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. - stick margarine
2 - onions, chopped
2 - celery stalks, diced
1 - carrot, diced
2 - garlic cloves, minced
3 T. - all-purpose flour
¼ tsp. - black pepper, freshly ground
6 (4 oz.) - chicken breasts, skinless & boneless
1 T. - olive oil
14½ oz. can - tomatoes, diced
1 c. - low-sodium chicken broth
¼ c. - dry white wine
2 T. - parsley, minced (plus more for garnish)
1 tsp. - dried thyme leaves
Directions:
Directions:
Preheat the oven to 325º. In a large nonstick skillet, melt the margarine. Add the onions, celery, carrot and garlic; cook, stirring as needed, until softened, about 5 minutes. Transfer the vegetables to a 3-quart Dutch oven or casserole. In a gallon-size sealable plastic bag, combine the flour and pepper. Add the chicken; shake to coat. In the same skillet, heat the oil. Add the chicken and brown 2 minutes on each side. Arrange the chicken on top of the vegetables. Return the skillet to the heat; add the tomatoes, broth, wine, parsley and thyme. Cook, scraping up the browned bits from the bottom of the skillet, until the liquid comes to a boil; pour over the chicken. Bake, covered, until the chicken is cooked through and the vegetables are tender, about 1 hour. Serve, sprinkled with additional minced parsley.
Personal Notes:
Personal Notes:
Makes 6 servings, 5 points each.

 

 

 

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