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Bella Braised Chicken Recipe

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This recipe for Bella Braised Chicken, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 0021 -- Kathy McGrath
Added: Tuesday, April 4, 2006


1 T. - stick margarine
2 - onions, chopped
2 - celery stalks, diced
1 - carrot, diced
2 - garlic cloves, minced
3 T. - all-purpose flour
tsp. - black pepper, freshly ground
6 (4 oz.) - chicken breasts, skinless & boneless
1 T. - olive oil
14 oz. can - tomatoes, diced
1 c. - low-sodium chicken broth
c. - dry white wine
2 T. - parsley, minced (plus more for garnish)
1 tsp. - dried thyme leaves

Preheat the oven to 325. 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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