Chicken Stew, Low In Fat

Old-Fashioned Chicken Stew is low-fat comfort food, bursting with natural flavors and vegetable-garden goodness. It's also low in fat because the stew is made with boneless, skinless chicken breasts; canned, fat-free chicken broth, and just a touch of olive oil.

What small amount of fat there is, is balanced by oodles of high carbohydrate potatoes, carrots, onions, celery and green beans.

OLD-FASHIONED CHICKEN STEW

1 teaspoon olive oil

2 medium yellow onions, chopped (about 1 1/2 cups)

2 boneless, skinless chicken breast halves, cut into cubes

3 cloves garlic, crushed through a press

2 cans (16 ounces each) nonfat chicken broth, or 1 quart homemade broth

1 quart water

2 carrots, peeled and chopped

2 ribs celery, chopped

2 medium russet potatoes, scrubbed and cubed

1 sweet potato, peeled and cubed

1/2 pound green beans, ends trimmed and cut into 2-inch pieces

1/2 cup dry white wine

2 bay leaves

1/2 teaspoon thyme leaves

1/2 teaspoon salt

Freshly ground black pepper to taste

Heat the oil in a large kettle or Dutch oven over medium-high heat. Saute onions; stir until soft, about 3 to 4 minutes. Add cubed chicken and garlic and continue to cook and stir for about 5 minutes longer. Pour in chicken broth and water and add remaining ingredients. Bring to a simmer and cook for 30 to 40 minutes. Stew should simmer without boiling.

Makes eight servings.