An old-fashioned dish with an updated profile that is low in fat and low in sodium. It makes enough for four to six servings, half to eat and half to freeze.
1 tablespoon olive oil
1 pound skinless, boneless chicken thighs
2 medium yellow onions, chopped
1 pound mushrooms, sliced
1 small zucchini, sliced
1 celery rib, sliced
2 carrots, finely chopped
1 (28-ounce) can tomatoes
2 tablespoons tomato paste
1 clove garlic, minced
3/4 cup dry red wine
1 teaspoon dried rosemary
Heat oil in a Dutch oven over medium-high heat ; add the chicken and brown well on both sides.
Remove the chicken from the pot, reduce the heat to medium, and add the onions, mushrooms, zucchini, celery and carrots. Cook, stirring, until the mushrooms begin to brown, about 7 minutes. Add the tomatoes, tomato paste, garlic, wine and rosemary. Return the chicken to the pot, cover, and simmer until tender, about 1 hour. Serves 4 to 6.
"The Other Diabetes" by Elizabeth Hiser
Thursday, September 02, 1999
