Tip: Substitute 1tsp dried herbes de Provence instead of fresh if you like.
Servings6
AuthorCatherine Katz
Ingredients
6free-range chicken thighsboned, skinless
4Tbspolive oil
1medium yellow onionpeeled and chopped
2leeksthoroughly cleaned and chopped*
3clovesgarlicpeeled and chopped
2carrotspeeled and chopped
1medium zucchinirinsed, unpeeled and cut in strips
1medium yellow squashrinsed, unpeeled and cut in strips
1medium red bell pepperrinsed and cut in strips
1cupfat free chicken broth
1 15ozcan of diced tomatoeswith no added sugar
Juice and zest of 1 small orangeabout 1/3 cup
1Tbspherbes de Provencefresh
1/4tspsalt
Fresh ground pepper
Instructions
Rinse and pat dry chicken thighs and lightly salt and pepper.
Heat 2 Tbsp of the olive oil in a large heavy bottom pan or Dutch oven and quickly brown the chicken thighs on both sides for 3-4 minutes each so that the outside is a little golden but the chicken is still uncooked. Set aside on a plate for later.
Place remaining olive oil in the same pan and sautee the chopped onions, leeks, garlic and carrots for about 5 minutes until soft.
Add the zucchini, squash and bell pepper, stirring them gently and continue to cook for a few minutes.
Add chicken broth, diced tomatoes, orange juice and zest, herbes de provence, salt, and pepper and bring to a quick boil.
Lower the heat to a simmer and add the chicken thighs back in, basting the sauce over them to cover them.
Simmer uncovered for 30-40 minutes and serve over quinoa.