I made this for dinner last night. It comes together really quickly, especially when I use boneless, skinless chicken thighs. A nice surprise was finding out it has a very low PointsPlus value. I served it with polenta because I had some in the cupboard but it’s also great with egg noodles.
Italian Chicken Stew
PointPlus Value (Per 1/2c serving): 5
4 boneless, skinless chicken thighs
1/4 c flour
1 T olive oil
1 onion, chopped
4 cloves garlic
1 carrot, diced
1 celery stalk, diced
1 can diced tomatoes (14 oz)
1 bay leaf
3 sprigs thyme
1/3 c red wine
1/4 c fresh parsley, minced
salt and pepper
- Season chicken liberally with salt and pepper. Lightly dredge both sides of chicken in flour.
- Heat oil in dutch oven or soup pot until shimmering.
- Working in batches, brown chicken, about 2-3 minutes per side. Set chicken aside on plate.
- Add onion and pinch of salt to the pot and cook for 2 minutes, stirring frequently. If the pot gets dry, add a touch of water or olive oil.
- Add celery, carrot, garlic, thyme and bay leaf. Cook for 5 minutes or until veggies begin to soften.
- Pour wine into the pot, scraping the bottom to remove all the brown bits.
- Add tomatoes along with chicken and any accumulated juices and stir well. Bring to a boil, reduce to simmer and cook for 15-20 minutes.
- Remove chicken and bay leaf from pot. Shred chicken and return to pot.
- Stir in parsley and taste. Adjust seasoning, if necessary.
PointsPlus Value (per 1c serving): 4
4 cups water
1 T butter
1/4 t salt
1 c coarse cornmeal
1/4 c parmesan cheese
- Bring water, butter and salt to boil in sauce pot.
- Whisk in cornmeal.
- Cook for 25 minutes, stirring fairly often.
- Remove from heat, stir in cheese.
- It will thicken up as it cools.