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Donal Skehan
Tomato & Vegetable Braised Chicken | DonalSkehan.com
  • summer

Tomato & Vegetable Braised Chicken

November 21

A veggie-packed, light chicken dish.

  • time 30mins
  • serves Serves 4
Method
  1. Heat a tiny drizzle of the oil in a large sauté pan. Season the chicken all over with salt and pepper and brown really well over a high heat until golden – this should take about 2–3 minutes. Remove from the pan and set aside.
  2. Add the rest of the oil to the pan, reduce the heat to medium and gently fry the onion, garlic, thyme and courgettes for 8 minutes until the onion is just softened and the courgette has started to brown.
  3. Add the potatoes, tomatoes and stock, then return the chicken to the pan and simmer, partially covered, for 10 minutes until the potatoes are tender and the chicken is cooked through.
  4. Add the green beans and lemon zest and cook for 2 minutes more until the beans are just tender. Stir in a squeeze of lemon juice and serve.

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Ingredients

4 chicken breasts, butterflied

1 tbsp olive oil

1 red onion, cut into thin wedges

2 garlic cloves, bashed

4–5 sprigs of thyme

3 small courgettes, cut into batons

7oz new potatoes, thinly sliced

14oz chopped vine tomatoes

1 cup fresh chicken stock

7 1⁄4oz green beans

Finely grated zest of 1 lemon, plus a squeeze of juice

4 chicken breasts, butterflied

1 tbsp olive oil

1 red onion, cut into thin wedges

2 garlic cloves, bashed

4–5 sprigs of thyme

3 small courgettes, cut into batons

200g new potatoes, thinly sliced

400g chopped vine tomatoes

250ml fresh chicken stock

320g green beans

Finely grated zest of 1 lemon, plus a squeeze of juice

You'll Need

Large sauté pan with lid

3.7
(22)
photo
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