Heat 1 t. olive oil, add 1-1/2 lbs. skinless boneless chicken thighs, cook until browned on each side, about 5 minutes; transfer to plate. Add 1/2 C. chopped onion, 1 chopped celery stalk, 2 small chopped carrots, 1 chopped garlic clove to pan; cook about 8 minutes until veggies are very soft. Add one 14-1/2 oz. can whole peeled tomatoes with juice, 2/3 C. chicken broth, 1/2 C. dry white wine, 1 bay leaf; stir w. fork to break tomatoes. Return chicken to pan, bring to boil, simmer until chicken is tender, about 15 min. Discard bay leaf. Just before serving combine 3T. chopped parsely, 1 t. grated lemon zest, 1 clove chopped garlic; sprinkle over chicken on each individual plate after serving. Internal chicken temp. 180 degrees F. May be served with brown rice and a green veggie. Serves 4. Bon appetit!
Source: Weight Watchers, Make It In Minutes. New York: Hungry Minds, 2001.


