Served as starter. Non-vegetarian dish. Speciality: Low Sodium, Low Sat. Fat, Low Calorie, Reduced Carbs diet.

American

1 Tablespoon Olive Oil

2 1/2 lbs Chicken Breasts, bone-in and skin removed

1 cup Onions, chopped

2 Garlic Cloves, chopped

1 cup Celery, chopped

1 (28 ounce) can diced Tomatoes

1 cup Chicken Broth

6 ounces White Wine

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 teaspoon rubbed Sage

1 teaspoon fresh Thyme

4 cups Butternut Squash, peeled and chopped

1/2 cup frozen Peas (optional)

Heat oil in a large (4 1/2 quart)Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes. Return chicken to the pan with vegetables. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour. Add squash, bring to boil and simmer 30 minutes or until squash is tender. Stir in frozen peas (optional) and reheat for a minute or two.

Preparation time: 30 minutes

Cooking time: 1 1/2 hours

Serves: 8

Tips: Bone in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.

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