Fresh veggies and herbs spice up this tasty one-pot chicken that's easy to prepare for company or even on a busy weeknight.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
40 mins
total:
1 hr 40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess.

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  • In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally.

  • Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.

  • Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.

  • To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts

407 calories; protein 31.8g 64% DV; carbohydrates 30.5g 10% DV; dietary fiber 5.7g 23% DV; sugars 11.4g; fat 13g 20% DV; saturated fat 2.7g 14% DV; cholesterol 109.2mg 36% DV; vitamin a iu 12120.2IU 242% DV; vitamin c 35.1mg 59% DV; folate 99.2mcg 25% DV; calcium 123mg 12% DV; iron 3.6mg 20% DV; magnesium 74.3mg 27% DV; potassium 1216.9mg 34% DV; sodium 599.9mg 24% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 4 stars
11/27/2018
I added a lot more pepper than it called for at the end. I also used a can of drained petite diced tomatoes instead of fresh plum tomatoes since we're not big tomato chunk fans. Husband and I both enjoyed it. Read More