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Braised Chicken

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Braised Chicken
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
269
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie269 kcal(13 %)
Protein28.41 g(29 %)
Fat10.43 g(9 %)
Carbohydrates10.08 g(7 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A410.58 mg(51,323 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.12 mg(11 %)
Niacin17.57 mg(146 %)
Vitamin B₆0.64 mg(53 %)
Folate17.39 μg(6 %)
Pantothenic acid0.94 mg(16 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C13.17 mg(14 %)
Potassium438.08 mg(11 %)
Calcium69.4 mg(7 %)
Magnesium39.88 mg(13 %)
Iron2.47 mg(16 %)
Zinc1.14 mg(16 %)
Saturated fatty acids1.84 g
Cholesterol74.04 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
1 tablespoon
4
boneless, skinless Chicken breasts (washed and dried)
kosher salt (or sea salt)
fresh ground peppers (to taste)
2 cloves
garlic (sliced)
4
shallots (quartered)
1 tablespoon
fresh Oregano Leaf (chopped; plus extra for garnish)
½ cup
kalamata Olives (pitted)
½ cup
spanish Olives (pitted)
½ cup
¾ cup
low-sodium Chicken broth
2
fresh, ripe tomatoes (quartered)
2 tablespoons
2 teaspoons
1
carrot (shredded for garnish)
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Preparation

Preparation steps

Step 1/4
In a large deep saucepan or Dutch oven, heat the oil over medium-high heat. Season the chicken with salt and pepper and cook chicken until it is browned on all sides, about 6-8 minutes. Remove chicken from pan and set aside.
Step 2/4
Add garlic, shallots, and oregano and olives, saute until fragrant, about 1 minute. Add wine and cook, scraping up all the browned bits, until liquid has almost evaporated, about 2 minutes.
Step 3/4
Add broth and return chicken to the pan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes. Add tomatoes and capers. Cover, and simmer until chicken is cooked through, about 10-15 minutes. Stir in lemon juice.
Step 4/4
Transfer chicken to 4 individual plates. Spoon vegetables and sauce over chicken. Garnish with oregano and shredded carrots. Serve.

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