Total Time
Prep 20 mins
Cook 28 mins

From Weight Watchers Make It In Minutes. Per serving: 263 calories, 8 g fat, 141 mg cholesterol, 10 mg total carb, 2 g fiber, 36 g protein

Ingredients Nutrition


  1. Heat the oil in a large nonstick dutch oven over medium heat.
  2. Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
  3. Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
  4. Stir/saute about 8 minutes or until the vegetables are very soft.
  5. Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
  6. Return the chicken to the pan; bring to a boil.
  7. Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
  8. Discard the bay leaf.
  9. In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.


Most Helpful

This is one of my favorite dishes, it's tasty and good for you. I used thyme because I didn't have bay leaf and I thought it was great. I prefer it with thighs but substituted marinated boneless skinless breasts last time and it was still pretty darn good.

MizRamsey May 14, 2010

I am making this for the 2nd time. I have this WW cookbook too. I am halving the recipe tonight. I used both garlic and shallots and all the suggested ingredients including lemon zest & parsley (which I don't always have on hand). I cooked a bit longer too cuz these thighs are thick. Gotta love a chick w/ meaty thighs! Took a picture on the stove top while it's simmering! I'll be serving with Recipe#175034, a green salad and some Chardonnay. After serving this t the family, we all felt something was lacking. I have made many WW entrees and sadly, the stuff that makes it taste good is missing. Just nothing special, just ok.

Chicagoland Chef du Jour November 05, 2008

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