Rating: 4 stars
1 Ratings
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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


Recipe Summary

1 hr 40 mins
40 mins


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

2 pieces chicken with 1 2/3 cups vegetable sauce mixture
407 calories; protein 31.8g; carbohydrates 30.5g; dietary fiber 5.7g; sugars 11.4g; fat 13g; saturated fat 2.7g; cholesterol 109.2mg; vitamin a iu 12120.2IU; vitamin c 35.1mg; folate 99.2mcg; calcium 123mg; iron 3.6mg; magnesium 74.3mg; potassium 1216.9mg; sodium 599.9mg.

2 1/2 vegetable, 1 other carb, 4 lean meat, 2 fat