My Profile
My Recipe Box
Ask Us a Question
Back to Recipes Main
PrintTuscan Braised Chicken Breasts
Be sure to serve chunks of crusty Italian bread to soak up all the yummy sauce.
![[+]](/images/uploads/recipes/2011/Aug/09/547_view.jpg)
Tuscan Braised Chicken Breasts
4
bone-in, skin on chicken breasts , large
4
salt, to taste
pepper, to taste
2 Tbsp
olive oil, divided
30 mL
2 cloves
garlic, minced
2 cloves
1
red onion(s), large, sliced
1
1 tsp
oregano, dried
5 mL
1 tsp
rosemary, fresh, chopped
5 mL
1/2 cup
black olives, pitted
125 mL
2
zucchini, large, cut in chunks
2
1/2 cup
white wine
125 mL
10-12
cherry tomatoes, halved
10-12
1 can
canned diced tomatoes, 28 fl oz / 796 mL
1 can
Preparation
Serves 4
Cook time :
45 min
|
Preparation time :
25 min
Tuscan Braised Chicken Breasts
1
Preheat oven to 350°F (180°C)
2
Season chicken with salt and pepper on both sides.
3
In a large Dutch oven, heat 1 Tbsp (15 mL) oil over medium heat. Place chicken breasts, skin side down and brown on both sides. Remove from heat and set aside.
4
Heat remaining oil and sauté garlic for one minute; add onion, oregano, rosemary, olives and zucchini and sauté for 2 to 3 minutes or until zucchini starts to brown. Remove vegetable mixture from pan and set aside.
5
Add white wine to the pan and deglaze. Return chicken and vegetable mixture to the pan; stir in cherry and diced tomatoes. Cover with a tight fitting lid and bake in oven for 40 to 45 minutes or until meat thermometer reaches 165°F (74°C)
Notes: To deglaze, gently rub a wooden spoon over the bottom surface of the Dutch oven until the brown “bits” left from sautéing the food are lifted. This process allows you to capture the great flavors created by the sautéing process.
