Braised Chicken and Summer Vegetables

Braised Chicken and Summer Vegetables


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Chicken braised and served on a bed of summer vegetables. This is especially good when served with warm garlic bread.

Zoë Harpham

Serves: 4 

  • 4 chicken portions (such as large thighs or drumsticks), about 700g in total
  • 1 tablespoon vegetable oil
  • 2 bacon rashers, rind removed, chopped into strips
  • 2 large onions, thinly sliced
  • 2 red capsicums, seeded and diced
  • 2 zucchini, diced
  • 4 firm tomatoes, diced
  • 4 garlic cloves, crushed
  • 2 sprigs of fresh thyme or 1/2 teaspoon dried
  • pinch of cayenne pepper
  • pinch of salt
  • sprigs of fresh thyme to garnish

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. If you like, you can remove the skin from the chicken. Heat the oil in a large frying pan or flameproof casserole dish. Add the chicken and bacon and cook, stirring occasionally, for several minutes over a moderate heat until lightly browned. Remove with a slotted spoon and set aside on a plate in a warm place.
  2. Add the onions to the pan and cook gently for 5 minutes until softened. Add the capsicums, zucchini, tomatoes, garlic, thyme and cayenne pepper. Cook for 5 minutes. Season with a little salt.
  3. Return the chicken and bacon to the pan. Cover and cook gently for 45 minutes, or until the chicken is tender. Turn the chicken halfway through the cooking time.
  4. Serve each chicken portion on a bed of the vegetables, with some of the vegetables spooned on top – you might find it easier to remove the chicken from the pan first so you can scoop up the vegetables. Remove the cooked thyme. Garnish with extra fresh thyme.

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