Osso Bucco-Style Chicken

• 1 teaspoon olive oil
• 1 1/2 lbs boneless skinless chicken thighs
• 1/2 cup chopped onion
• 1 celery, chopped
• 2 small carrots, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can whole peeled tomatoes with juice
• 2/3 cup chicken broth
• 1/2 cup dry white wine
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 1 teaspoon grated lemon zest

1. Heat the oil in a large nonstick dutch oven over medium heat.
2. Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
3. Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
4. Stir/saute about 8 minutes or until the vegetables are very soft.
5. Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
6. Return the chicken to the pan; bring to a boil.
7. Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
8. Discard the bay leaf.
9. In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.

olive oil, chicken thighs, onion, celery, carrots, garlic, tomatoes, chicken broth, white wine, bay leaf, parsley, lemon zest

Taken from www.food.com/recipe/osso-bucco-style-chicken-161194 (may not work)