Posted By Discussion Topic: Tuscan Chicken Stew   WhittleAway 11-10-2010 @ 10:20 PM                           reply Member Joined: Jan 2010 1 large chicken cut into piece (thighs, wings, breast in half) 1 carrot 1 stalk of celery 1 garlic clove 1 glass of dry white wine sprig of rosemary 2 fresh sage leaves 1/4 oz salt 4 cups of vegetable stock 2 tbs tomato concentrate Begin by making the veg stock. Put 1 onion, 3 carrots, 2 celery stalks and 1 tomato in 10 cups cold water and boil and then simmer for an hour. (Dont discard the veggies, eat them with olive oil - yum!) Chop carrots, onion and celery in to tiny cubes of same size (we were taught how to make match sticks and then chop them smaller) Brown the chicken in a pan with olive oil for about 5 mins. remove chicken and discard fat. Return chicken to pan on a high heat. Add carrots, celery and onion and cook for 3-4 mins and add chicken. Then deglaze with white wine (its probably got a bit sticky on the bottom of the pan) Dilute the tomato concentrate with the veg stock and pour it into the sauce pan with the chicken. Add salt and pepper and cook for 1 hour. It will thicken. It's delicious. Serve with rice or mash! WA WhittleAway 11-17-2010 @ 11:27 AM                           reply Member Joined: Jan 2010 I made a baked squash recently too - baked first with garlic, butter and olive oil in the cavity for about an hour. Then you mash up the flesh in a bowl (leaving an inch in the squash itself) with feta and torn basil. Then bake it again for another 20 mins. It's garlicky and yum. I used a mix of low cal and normal feta. The low cal doesnt taste nearly as good!