Chicken Tomato Stew


4 Servings


3 tablespoons olive oil
1 clove garlic, minced
1/4 stalk celery, chopped
1 onion, chopped
6 to 8 pieces boneless and skinless thighs (or breasts), cut in bite size
3 tablespoons white wine
1 package mushrooms, cleaned
1-16oz can tomatoes, crushed (or crush in the pan as you cook)
1 bay leaf
2 cups chicken broth (or water and chicken buillon cubes)
1 handful elbow macaroni
salt and peppper


1. In saucepan over medium heat, in hot olive oil, cook garlic,
celery and onion until tender, stirring frequently; add chicken
and cook until chicken turns white. Then add wine and mushrooms;
cook for a minute.

2. Add tomatoes, their liquid, broth, macaroni(raw) and bayleaf;
reduce heat to low and simmer for 30 to 40 minutes.

3. When sauce is thickened, season with salt and pepper.

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