Chicken Stew in Tomato Sauce

This recipe is like the famous Italian Osso Buco casserole made with veal, tomatoes, and white wine. I love the sauce, and I like to make the casserole with chicken instead. The cooking time for chicken will be shorter, and this recipe will be a winner because it makes an easy, healthy meal.

Ingredients:
2 chicken breasts, cut into 4 pieces
2 large tomatoes
1 small white onion, chopped
2 garlic cloves, minced
1 tsp tomato paste
1 cup white wine
1 carrot, chopped
1 stalk of celery, chopped
Salt and black pepper to taste

For the topping:
2 tbs chopped fresh parsley
1 garlic clove, minced
Grated zest of 1 lemon

Directions:
Blanch tomatoes in boiling water for 1 minute. Remove and slip off the skin and then chop both tomatoes into small pieces.
In a sauce pan with lid, melt 1 tablespoon of butter and 1 tablespoon of oil. Fry chicken until brown. Remove.

 Add onions, garlic, carrots, and celery. Cook until softened (about 5 minutes).

Return chicken into the pan and pour in the wine.

Let simmer to reduce a little before adding the tomatoes and tomato paste.

Season with salt and pepper.

 Cover the pan and lower the heat. Cook gently for about 50 minutes. Remove the lid and let sauce reduce.

Before serving, make the topping. Mix all the topping ingredients, and then sprinkle over the chicken. with bread or mashed potatoes.