Ingredients
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1 teaspoon olive oil
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1 1/2 lbs boneless skinless chicken thighs
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1/2 cup chopped onion
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1 celery, chopped
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2 small carrots, chopped
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2 garlic cloves, minced
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2/3 cup chicken broth
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1/2 cup dry white wine
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1 bay leaf
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3 tablespoons chopped fresh parsley
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1 teaspoon grated lemon zest
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1 (14 1/2 ounce) can whole peeled tomatoes with juice
Instructions
- 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.