Heat oil in large (4 1/2 quart) Dutch oven. Add chicken and
brown about 15 minutes. Remove chicken and add onion,
celery and garlic to pan. Sauté on medium heat about 5
minutes. Return chicken to pan wit vegetables. Add tomatoes
chicken broth, wine, salt, pepper, sage, thyme and bring to
boil. Simmer 45 minutes to 1 hour.
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