from Mary King, Salem OR
1 Tbsp olive oil
2 ˝ lbs bone-in chicken, skin removed
(you may substitute boneless chicken, but the bones add a bit
more flavour and can be removed after cooking)
1 c. onions
2 cloves chopped garlic
1 c. chopped celery
1 c. chopped carrots
˝ head of a small cabbage, chopped
1 28-ounce can diced tomatoes
2 c. chicken broth
˝ tsp. salt
˝ tsp. pepper
1 ˝ tsp. sage
1 ˝ tsp. fresh thyme (1 tsp. if using dried)
1 ˝ tsp. fresh rosemary (1 tsp. if using dried)
1 small zucchini, peeled and chopped
4 c. peeled, chopped winter squash (any combination of pumpkin, butternut,
acorn, etc.)
1 medium sweet potato, peeled and chopped
˝ c. frozen peas
Heat oil in a large Dutch oven.
Add the chicken and brown about 15 minutes.
Remove chicken and add onion, garlic, celery and carrots to pan; sauté on medium
heat for 5 minutes.
Return chicken to the pan with vegetables.
Add cabbage, tomatoes, chicken broth, salt, pepper, sage, thyme, rosemary and
bring to a boil.
Simmer about 45 minutes to an hour
Add zucchini, squash and sweet potato; bring to boil and simmer 30 minutes or until squash is tender.
Stir in frozen peas and reheat for 5 minutes.
Serve with a whole grain roll and green salad.