Step 1

Blot the chicken dry with paper towels.

Step 2

Lightly season the chicken with salt and pepper and set aside.

Step 3

Cut onion into ¼ inch slices.

Step 4

Peel and dice the carrot into ½ dice.

Step 5

Slice the celery into ½ dice.

Step 6

Mince the garlic with a little salt. This helps break down the garlic so that it melts into the sauce.

Step 7

Heat a large skillet with a lid over medium-high heat.

Step 8

Add the olive oil and swirl to coat the pan.

Step 9

Add the chicken and cook for 4 - 5 minutes until the chicken easily lifts from the pan and is golden brown.

Step 10

Turn the chicken over and cook for another 2 - 3 minutes.

Step 11

Remove the chicken from the pan and set aside.

Step 12

Add the onion, carrots, celery, and herbs and cook for about 2 - 3 minutes scraping up the browned bits on the bottom of the pan.

Step 13

Add the garlic and continue to cook for another 3 -4 minutes.

Step 14

Add the wine and stir, scraping up the bottom of the pan.

Step 15

Continue to cook until almost all the wine has evaporated.

Step 16

Add the chicken back to the pan (with any accumulated juices), the stock and the tomatoes.

Step 17

Bring the mixture to a boil and then reduce to a simmer.

Step 18

Cover the skillet and continue to simmer for another 10 - 15 minutes our until the chicken reaches an internal temperature of 165 degrees.

Step 19

If using fresh herbs, remove any stems. Taste and adjust the seasoning if needed. Sprinkle the lemon zest and parsley on top and serve.