Ingredients:
1 teaspoon olive oil
1 1/2 lbs boneless skinless chicken thighs
1/2 cup chopped onions
1 celery, chopped
2 small carrots, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) cans whole peeled tomatoes with juice
2/3 cup chicken broth
1/2 cup dry white wine
1 bay leaves
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest
Directions:
Heat the oil in a large nonstick dutch oven over medium heat.
Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
Stir/saute about 8 minutes or until the vegetables are very soft.
Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
Return the chicken to the pan; bring to a boil.
Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
Discard the bay leaf.
In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.
Servings: 4
Time preparation: 20 min.
Time total: 48 min.