Contadina® Stove-Top Tomato Braised Chicken

Ingredients

• 2  carrots diced
• 2 stalks celery sliced
• 1.8 cups college inn® chicken broth 
• 1 tablespoon thyme leaves fresh chopped
• 2 tablespoons garlic chopped
• 1 teaspoon ground pepper black
• 1 tablespoon olive oil 
• 1 medium onion diced
• 1 tablespoon oregano fresh chopped
• 1 teaspoon salt 
• 3 tablespoons contadina® tomato paste 
• 29 ounce contadina® tomatoes diced undrained canned

Equipment

• frying pan

Directions

1. Season chicken with salt and pepper.
2. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
3. Brown chicken on both sides, about 5 minutes, working in batches, if needed.
4. Remove chicken from pan and set aside.
5. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes.
6. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
7. Stir in tomatoes and tomato paste.
8. Add broth; bring to a boil; reduce heat and simmer 3 minutes.
9. Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees F internal temperature). If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened.
10. Serve over polenta, pasta or mashed potatoes.