
Prep Time | 10 Minutes |
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Cook Time | 13 Minutes |
Tuscan Chicken Stew
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Ingredients
- 1 lb. boneless, skinless chicken thighs, cut into chunks
- 1/3 cup dry white wine or chicken broth
- 1 jar Bertolli® Olive Oil & Garlic Sauce
- 1 Tbsp. small capers, rinsed and drained
- 1/4 tsp. ground black pepper
- 1 large zucchini, halved lengthwise and sliced
- 1 loaf French bread, diagonally cut into 1-inch slices and toasted
Directions
- Brown chicken in 12-inch nonstick skillet over medium-high heat, stirring occasionally, about 3 minutes. Add wine and boil 30 seconds.
- Stir in Sauce, capers and pepper. Simmer covered 3 minutes. Add zucchini and simmer covered 5 minutes or until chicken is thoroughly cooked. Serve stew over bread.