CHICKEN BRAISED WITH ZUCCHINI AND TOMATOES
GOOD WITH BROAD EGG NOODLES OR RICE
Ingrediants:
3 1/2 LB-CHICKEN,CUT UP IN EIGHTHS,SKIN REMOVED
1/2 TSP. EACH SALT AND PEPPER
1 TBSP. FLOUR
1 TBSP. OLIVE OIL
2 MEDIUM ONIONS,THINLY SLICED
2 LARGE CLOVES GARLIC,MINCED
1 CAN [14 OZ. ] CHICKEN BROTH
3 MEDIUM ZUCCHINI [ABOUT 6 OZ. EACH ], CUT IN 3/4 INCH PIECES
6 PLUM TOMATOES,CUT IN 1/2 INCH PIECES
Directions:
1. SPRINKLE CHICKEN WITH THE SALT AND PEPPER,THEN WITH THE
FLOUR, HEAT THE OIL IN A DEEP LARGE NONSTICK SKILLET OVER
MEDIUM HEAT ADD CHICKEN,COVER AND COOK,TURNING PIECES
OCCASIONALLY,10 MINUTES,OR UNTIL GOLDEN BROWN TRANSFER TO PLATE
2. INCREASE HEAT TO MEDIUM HIGH; ADD ONIONS AND GARLIC TO PAN
AND SAUTE'3 MINUTES,OR UNTIL GOLDEN STIR IN BROTH AND REMMAINING
1/4 TSP. EACH SALT AND PEPPER
3. RETURN CHICKEN TO SKILLET BRING TO A BOIL;REDUCE HEAT,COVER
AND SIMMER GENTLY 10 MINUTES
STIR IN ZUCCHINI AND TOMATOES COVER AND COOK 10 MINUTES OR UNTIL
CHICKEN IS COOKED THROUGH AND VEGTABLES ARE TENDER
SERVES 4
"The happiest people don't have the best of everything.
They just make the best of everything."
Live simply.
Love generously.
Care deeply.
Speak kindly.
Leave the rest to God.
-Sylvia
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