One Pan Chicken Little with Vegetables

I love to cook one pan meals because they are so easy and versatile. The beauty of these one pan meals is that you can use whatever you have on hand and can experiment with different spices to bring new flavors to the mix. Black vinegar is a staple in my kitchen, but you could use another vinegar or soy sauce.  Use what needs to be cooked and enjoy a quick and easy mid-week meal. Here's what I came up with the other day.


ON THE CUTTING BOARD:



STEP ONE:





Saute the 4 cloves of garlic in a T. of oil until soft and golden. Remove from the pan and set aside.

STEP TWO:



Chop the red onion, jalapeño and scallions and add to skillet. Saute until softened.

STEP THREE:



Add the mushrooms.

STEP FOUR:



Cook the mushrooms until they start to turn a golden brown and then add sliced green pepper.  Cook until peppers are softened and then remove the vegetables from the skillet and set aside.

STEP FIVE:







Chop the zucchini into disks and cut in half. Set aside. Add the chicken to the pan and cook about 6 minutes on each side until golden brown and then add the zucchini. Cook until the zucchini starts to soften, about 4 minutes.

STEP SEVEN:



Return the vegetables back to the skillet with the chicken and salt to taste. Add the tomatoes and a half cup of dry white wine and a half up of chicken stock. Allow to simmer for another 20 minutes on low heat. Stir in a T. of black vinegar and cook for another 10 minutes.




Plonk the skillet on the table and serve with a salad and some bread.


ALLA VOSTRA SALUTE!