Riding high on my success with the previous braised lamb recipe, I decided to do something similar with chicken, and it actually turned out very well. I was a little concerned that it might be overcooked and a bit rubbery, but it was actually extremely juicy and very tender.

The pre-seasoning on the chicken itself didn’t work its way into the broth during cooking as much as I’d hoped, and since it wasn’t cooked off over direct heat, the flavor was quite strong. Not overpowering by any means, but next time I would probably use unseasoned chicken and add more herbs to the broth instead, to balance it out a little more.

Ingredients

• 2 Garlic/Herb Seasoned Boneless Skinless Chicken Breasts
• 1 Large Onion
• 1 Green Bell Pepper
• 1 Orange Bell Pepper
• 3 Carrots
• 2 Cups of Vegetable Broth
• Black Pepper
• Olive Oil

Method

Heat a little oil in the skillet and add the chopped vegetables. Stir fry over a medium heat for a couple of minutes, until the onions start to brown.

Add the chicken breasts and the broth. Return to a low simmer. Sprinkle with black pepper

At this point, you can either keep the skillet on the flame, or transfer it to a barbecue grill and “bake” it in the grill. Either way, leave it for about 30 minutes whcih will give you time to prepare some rice or whatever you want as a side dish.

After 30 minutes, the broth should have reduced a little and the chicken should be nice and tender. Serve it with the rice (or whatever) and of course, a good wine.