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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 4 |
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From Weight Watchers Make It In Minutes. Per serving: 263 calories, 8 g fat, 141 mg cholesterol, 10 mg total carb, 2 g fiber, 36 g protein Ingredients:
1 teaspoon olive oil |
1 1/2 lbs boneless skinless chicken thighs |
1/2 cup chopped onion |
1 celery, chopped |
2 small carrots, chopped |
2 garlic cloves, minced |
1 (14 1/2 ounce) can whole peeled tomatoes with juice |
2/3 cup chicken broth |
1/2 cup dry white wine |
1 bay leaf |
3 tablespoons chopped fresh parsley |
1 teaspoon grated lemon zest |
Directions:
1. Heat the oil in a large nonstick dutch oven over medium heat.
2. Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
3. Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
4. Stir/saute about 8 minutes or until the vegetables are very soft.
5. Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
6. Return the chicken to the pan; bring to a boil.
7. Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
8. Discard the bay leaf.
9. In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.
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