Remove skin from chicken and add chicken; cook 8 to 10 minutes until brown on all sides, turning occasionally. Remove chicken and set aside. Add onions and carrots to drippings; saute 1 minute. Stir in tomatoes, broth, wine, Italian seasoning and salt and pepper to taste.
Return chicken to pot; reduce heat to medium-low. Cover and simmer 40 minutes or until chicken is tender, stirring occasionally.
Meanwhile, prepare gremolata: in small bowl, combine parsley, lemon peel and garlic.
Remove cooked chicken to warm platter. Pour half the sauce from Dutch oven into blender or food processor; puree. Return chicken and pureed sauce to Dutch oven. Sprinkle gremolata on top; simmer 2 to 3 minutes to reheat and blend flavors. Serve with rice.
Nutrition facts are based on removal of skin from chicken.
Serving Size 341g
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat11g (17%)
Saturated Fat 2g (10%)
Trans Fat 0g
Total Carbohydrate10g (3%)
Dietary Fiber 2g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Stephen McCauley - Arlington, VA
1/18/2008 1:14:44 PM
This was a terrific recipe for a cold, snowy evening. I made it with orzo, instead of rice. It was terrific because the orzo absorbed more of the sauce. The leftoevers were even better after the flavors marinated in the refridgerator!