Sometimes you want a meal that takes a bit longer to make, but doesn’t make you a slave to the kitchen all week. Plus, the fact that this cooks up in one pot means less clean up. Whoo hoo!
This chicken falls off the bone and has lots of extra veggies for a deliciously balanced meal.
Tuscan Chicken and Veggies
1 chicken, about 3 pounds, cut up
1/4 cup extra virgin olive oil
1 onion, diced
2 garlic cloves, minced
3 yellow squash, sliced
1/4 cup dry white wine
3 tablespoon parsley
3 teaspoon tarragon
5 plum tomatoes, quartered
1/4 cup green olives
1 1/4 cup chicken stock
Season chicken with salt and pepper. In a dutch oven, warm oil. Add chicken and brown on all sides approx. 7 minutes. Transfer to a plate.
Reduce heat, add onion and cook 3 minutes. Add garlic, cook 1 minute. Add squash, wine, 2 tablespoon parsley and 2 tablespoon tarragon. Cook 5 minutes.
Return chicken to pan. Add tomatoes, olives and stock. Bring to a simmer, reduce heat to low. Cover and simmer, 30 minutes. Stir in 1 tablespoon parsley and 1 teaspoon tarragon.