Poulet du marché fermier

Ingrédients

• 1.5 pounds boneless skinless chicken breasts (about 3-4)
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 3 large carrots (cut into long thin sticks)
• 1 yellow summer squash (cut in half and sliced)
• 1 zucchini (cut in half and sliced)
• 1/2 medium onion (sliced)
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 2 cloves garlic (minced)
• Parsley (optional)

Préparation

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   In a large skillet (oven safe), heat oil over medium-high heat.

3. 3

   Cut each chicken breast into 3-4 pieces. Season both sides with salt, pepper, and thyme and then place in the heated oil to brown on one side for 3-5 minutes.

4. 4

   While the chicken is browning, mix together the broth with the tomato paste and garlic.

5. 5

   Flip the chicken when browned and then add in the vegetables, squeezing them in between the chicken pieces. Pour the broth mixture into the pan and then place the pan in the oven. Cook 15-20 minutes until chicken is done and vegetables are crisp-tender. Baste with the broth after 10 minutes of cooking and when done.

6. 6

   Season vegetables with salt and pepper to taste, garnish with parsley, and serve (with the juices) over cooked rice.