Braised Chicken Thighs with Bananas Recipe

3 lbs chicken thighs
½ cup fresh Del Monte^® lemon juice
Salt, black pepper
3 Tbsp extra virgin olive oil
1 medium Del Monte^® onion, chopped
6 Del Monte^® plum tomatoes, seeded, chopped
1 tsp sugar
1 ½ cup dry white wine
¾ cup low-sodium chicken broth
3 tbsp butter (smart balance)
3 firm-ripe Del Monte^® bananas, cut in half and then halved lengthwise
Grated Parmesan cheese

Rinse chicken and pat dry with paper towels. Rub chicken with lemon juice and sprinkle well with salt and pepper. In a deep skillet, heat oil over medium high heat. Brown chicken on all sides until golden brown. Remove from skillet and keep warm. Add the onion, tomatoes, sugar, and remaining lemon juice to pan and cook, stirring, until soft. Return chicken pieces to pan, add the wine and broth, and bring to a simmer. Lower heat and cover pan. Simmer until chicken is tender, about 45 minutes.

When chicken is almost done (around 40 minutes), heat butter in another skillet and sauté banana halves on both sides until golden brown.

Use a large spatula to transfer the chicken with a little sauce onto a plate.  Arrange bananas on top of the chicken and sprinkle with parmesan cheese. Serve immediately and enjoy!