Categories: Diabetic

Ingredients

• 3 lb broiler/fryer chicken, cut up and skin removed
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped carrot
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 28 oz can crushed tomatoes
• 1 bay leaf
• 1 tsp minced fresh rosemary
• 1/4 cup minced fresh basil

Directions

1. Preheat oven to 325. Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown the chicken in oil in batches. Remove and keep warm.

2. In the same pan, saute onion, celery, carrot and garlic in pan drippings until tender. Add wine, stirring to loosen browned bits from pan. Stir in the tomatoes, bay leaf, rosemary and chicken; bring to a boil.

3. Cover and bake 50-60 minutes or until juices run clear. Discard bay leaf; sprinkle with basil.

Email to a friend | Print this recipe | Back