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Chicken Braised with Zucchini and Tomatoes*

3 1/2-lb chicken, cut in eighths, skin removed
1/2 tsp salt
1/2 tsp 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-in. pieces
6 plum tomatoes, cut in 1/2-in pieces

Sprinkle chicken with 1/4 tsp each salt and pepper, then with the flour. Heat 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 a plate.

Increase heat to medium-high; add onions and garlic to pan and saute 3 minutes, or until golden. Stir in broth and remaining 1/4 tsp each salt and pepper.

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 vegetables are tender.

Serves 4. Per sercing: 455 cal, 36 g pro, 9 g car, 2 g fiber, 30 g fat (8 g sat fat), 135 mg chol, 457 mg sod

Woman's Day 2/1/06