FALL STEW

2 teaspoons olive oil

3/4 lb boneless, skinless chicken breasts; cut into 1-inch cubes

1 cup Vidalia or other sweet onion; chopped

1 cup celery; chopped

3/4 cup carrot; chopped

3 cloves garlic; minced

1/2 cup dry red wine

1 1/2 cups baking potatoes; cubed

1 cup rutabaga; peeled & chopped

1 cup turnip; peeled & chopped

1/2 teaspoon salt

7 (10 oz.) cans low-sodium chicken broth

2 bay leaves

1/2 cup plum tomatoes; chopped

1/2 cup zucchini; chopped

1/4 cup fresh cilantro; chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground red pepper

1/4 teaspoon black pepper

1. Heat oil in a large Dutch oven; add chicken, browning on all sides. Add onion, celery, carrot and garlic; saute 5 minutes. Add the wine and cook 3 minutes, stirring frequently.

2. Add potato, rutabaga, turnip, salt, chicken broth and bay leaves; bring to a boil. Reduce heat to medium; cook 1 hour and 20 minutes or until vegetables are tender. Add tomato, zucchini, cilantro, oregano, cumin, red pepper and black pepper; cook an additional 10 minutes. Discard bay leaves.

Yields 4 servings (Serving size = 2 cups)

SORRY, NO NUTRITIONAL INFORMATION AVAILABLE... :(

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