1 tablespoon olive oil
2 1/2 lbs. bone-in chicken, skin removed (you may substitute boneless chicken, but the bones add a bit more flavor and can be removed after cooking)
1 cup onions
2 cloves chopped garlic
1 cup chopped celery
1 cup chopped carrots
1/2 small head of cabbage, chopped
1 28-ounce can diced tomatoes
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon sage
1 1/2 teaspoon fresh thyme (1 teaspoon, if using dried)
1 1/2 teaspoon fresh rosemary (1 teaspoon, if using dried)
1 small zucchini, peeled and chopped
4 cups peeled, chopped winter squash – you may use any combination of pumpkin, butternut, acorn, etc… varieties.
1 medium sweet potato, peeled and chopped
1/2 cup frozen peas
Heat oil in a large Dutch oven. Add chicken and brown about 15 minutes. Remove chicken and add onion, garlic, celery and carrots to pan; sauté on medium heat about 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