Braised Vegetables

This recipe goes along with the Pan Roasted Chicken With Lemon Risotto video posted last year....

1 small yellow zucchini, finely diced

1 small green zucchini, finely diced

1 medium carrot, finely diced

6 fresh baby artichokes, trimmed and quartered

1/4 C. dry white wine

1/3 C. fresh chicken stock

1 Tbs. fresh thyme, minced

1 Tbs. fresh basil, julienned

1/2 fresh lemon, juice squeezed

2 Tbs. olive oil

kosher salt

freshly ground pepper

Preheat sauté pan on medium heat with olive oil, add veggies and season with salt and pepper. Sweat vegetables for 7-10 minutes until soft. Deglaze pan with white wine. Add chicken stock and let simmer on medium-low until reduced 15-20 minutes. Add herbs and lemon juice and more salt and pepper to taste.

© Copyright 2010 Amanda Dalmath eatsweetreats.blogspot.com