Pan braised chicken is super simple and super delicious. Add some vegetables, and it becomes an easy summer meal! This dish is great on its own, with a salad for a side. But it also works great over pasta or polenta because it produces its own pan sauce!
Pan braising is a great method to consider for summer cooking. It offers all the advantages of regular braising – caramelized meats, melded flavors, juicy sauces. But it saves you from having to heat the whole house with the big oven. This dish took place in one pan on the stove. A single heat source keeps the temperature down in the house, but the flavor up in the meal!
The pan braised chicken happens in two quick stages. First, bring together your vegetables and get them cooking and the flavors melding. Then set them aside and use the very same pan to thoroughly brown your chicken. Once the chicken is browned, add the vegetables back to the pan and let them all finish cooking together.
I’ve made this recipe with tomatoes. Mostly because tomatoes in summer are just about perfect. But feel free to use any vegetable that you want. Other good summer choices would be zucchini, peppers, or eggplant. You could also add mushrooms or even toss some Tuscan kale in when the dish finishes. Really a versatile addition to the summer kitchen!
