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

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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; total fat 13g 20% DV; saturated fat 2.7g; cholesterol 109mg 36% DV; sodium 600mg 24% DV; potassium 1217mg 34% DV; carbohydrates 30.5g 10% DV; fiber 5.7g 23% DV; sugar 11g; protein 31.8g 64% DV; exchange other carbs 2; vitamin a iu 12120IU; vitamin c 35mg; folate 99mcg; calcium 123mg; iron 4mg; magnesium 74mg.

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Rating: 4 stars
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