INGREDIENTS
1/4 tsp
black pepper
14 1/2 oz
canned tomatoes
1 medium
carrot
1 stalk
celery
3 sprigs
flat leaf parsley
1 tsp
flat-leaf parsley
2 tsp
garlic
1/2 tsp
lemon zest
1/2 cup
onion
1/2 cup
reduced sodium chicken broth
1/2 tsp
salt
20 oz
skinless boneless chicken thighs