(Makes 8-10 cups)
1 Tablespoon olive oil
2 1/2 pounds bone-in chicken breast, skin removed*
1 cup chopped onion
2 cloves garlic, chopped
1 cup chopped celery
1 (28-ounce) can diced tomatoes
1 cup chicken broth
6 fluid ounces white wine
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rubbed sage
1 teaspoon fresh thyme
4 cups peeled, chopped butternut squash**
1/2 cup frozen peas (optional)
Heat oil in a large (4 1/2 quart) Dutch oven.
Add chicken and brown about 15 to 20 minutes.
Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes.
Return chicken to the pan with vegetables.
Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.
Add squash, bring to boil and simmer 30 minutes or until squash is tender.
Stir in frozen peas (optional) and reheat for a minute or two.
Serve with a whole-grain roll, Grilled Pear Salad (Recipes for Living) and a glass of skim milk.