Chicken Stew Provencal

This is the perfect winter meal, warm and comforting, yet healthy and low calorie, which is exactly what I am looking for after all the holiday indulgences I have consumed! This recipe is slightly adapted from the Washington Post.

Ingredients:

2 tbsps olive oil

4 (about 20 oz) boneless, skinless, chicken breasts, cut crosswise in half, then each half cut into thin strips

2 medium onions, cut into thin wedges

2 stalks celery, cut crosswise into 1/2 inch pieces

2 medium carrots, cut into 1/2 inch pieces

4 medium cloves garlic, minced

2 cups low-sodium, nonfat, chicken broth

28 oz canned, no sodium, diced tomatoes, plus their juices

4 medium (unpeeled) red potatoes, cut into 1 inch pieces

2 tsps dried herbes de Provence, crushed

1/2 tsp salt

1/4 tsp freshly ground black pepper

Directions:

Heat the oil in a large pot over medium-high heat. Add the chicken and cook, turning the pieces occasionally, for 5 to 7 minutes or until they have browned on all sides.

Add the onion, celery, carrot, and garlic; cook, stirring occasionally, for 5 minutes or until the onion is soft.

Add the broth, tomatoes with their juice, potatoes, herbes de Provence, salt, and pepper, stirring to combine. Bring to a boil, then reduce heat to low; cover and cook, stirring occasionally, for 45 minutes, until the chicken is cooked through and potatoes are fork tender. Serve hot. Freeze leftovers, if desired.

Servings: 6

Calories: 269

Linked to Moutwatering Mondays at A Southern Fairytale and Tuesday Night Supper Club at Fudge Ripple.