–6 chicken tenderloins or breast strips
–baby Dutch potatoes (4 or 5, sliced)
–onion (1, medium, sliced)
–celery (1 stalk, chopped)
–red bell pepper (one-half, fresh, sliced)
–garlic (minced, in a jar)
–bay leaves (3, dried)
–chicken broth (non-fat, low sodium)
–marinara sauce (I used Newman’s Own marinara)
–salt and pepper
1 – Place chicken in a slow cooker. Slice 4 or 5 baby Dutch potatoes, and add to the cooker. Also add 1 medium onion (sliced), 1 stalk celery (chopped), one-half red bell pepper (sliced), 1 tablespoon of minced garlic, 3 bay leaves, and 1 teaspoon of rosemary. Place three-fourths cup of white wine and three-fourths cup of chicken broth in the cooker. Season with salt, pepper, and olive oil. Stir well. Cook for 5 hours. Then add one-half cup of marinara sauce. Cook for 30 minutes more. (Stew will not be tender unless the marinara sauce is added toward the end of cooking cycle.)
2 – Place 1 and one-fourth cup of water in a covered baking dish. Add contents of herb package and a few drops of olive oil. Microwave on high for 6 minutes. Then stir in the couscous. Let stand, covered, for at least 5 minutes.
3 – Serve the chicken stew, hot, atop the couscous.
–chicken stew adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.