Chicken And Veggies

• 4 boneless chicken breasts (if chicken is chopped, use only 2 breasts)
• 2 Tbsp. olive oil
• 1/4 tsp. ground thyme
• 1/2 + 3/4 tsp. whole marjoram
• 1 clove garlic, crushed
• 1 large onion
• 2 medium zucchini
• 1 large carrot
• 4 stalks celery
• 1 qt. stewed tomatoes, drained (reserve 1 c. liquid)
• 2 tsp. salt or to taste
• 1 1/2 tsp. sugar
• 2 Tbsp. white wine vinegar

1. Steam chicken with thyme, marjoram, 1/2 teaspoon salt, 1 tablespoon vinegar, 1/2 teaspoon sugar and 2 stalks celery.
2. Chop veggies into coarse pieces.
3. When chicken is just done, remove and discard celery.
4. Allow liquid to boil away.
5. Add olive oil, garlic and 1/3 of the onion.
6. When onion begins to brown, add remaining veggies, other ingredients and cooked chicken. Chicken can be left as whole breasts or diced into small pieces.
7. Cook until veggies are tender.
8. Strain and reserve liquid.
9. Add tomato juice to liquid and thicken with roux or cornstarch to make sauce.
10. Serve over pasta cooked with 1/4 teaspoon whole cumin seed.
11. Serves 4.

chicken breasts, olive oil, ground thyme, clove garlic, onion, zucchini, carrot, stalks celery, tomatoes, salt, sugar, white wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837045 (may not work)