(Makes 8-10 cups)

Ingredients

• 1 tablespoon olive oil
• 2 ½ pounds bone-in chicken breast, skin removed*
• 1 cup chopped onion
• 2 cloves chopped garlic
• 1 cup chopped celery
• 1 28-ounce can diced tomatoes
• 1 cup chicken broth
• 6 ounces white wine
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon rubbed sage
• 1 teaspoon fresh thyme
• 4 cups peeled, chopped butternut squash**
• ½ 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.

*We think that bone-in chicken adds a little more flavor and bones can be removed after cooking but before serving stew. As a short cut, you can use boneless, skinless breasts, or if you like dark meat, substitute chicken thighs for some or all of the chicken breasts.

**Acorn squash or pumpkin is a good substitute for butternut squash.