Ingredients:
2 slices (thick sliced) bacon
1 large onion, chopped (about 1 cup)
1 rib celery, chopped
1 1/2 lb skinless, boneless chicken breasts
2 carrots, chopped (about 1 cup)
2 sweet potatoes, peeled and chopped (about 2 cups)
1 apple, cored and chopped in 1/2 inch pieces
2 cups apple cider
1 cup water
3 tbsp ketchup
1/4 tsp savory, crushed
1/4 tsp basil, crushed
1 1/2 tsp salt
1/8 teaspoon pepper
2 tbsp flour
Directions:
1. Cook bacon until crisp over medium heat in 4-quart kettle.
Remove bacon, chop and set aside.
2. Drain fat from pan, leaving only what coats the surface.
Add onions, celery and chicken to the hot kettle and sauté,
stirring regularly, until onions are golden and chicken is cooked through.
3. Add carrots, sweet potatoes and apple and let cook 3-5 minutes,
stirring occasionally.
4. Add apple cider, water, ketchup, salt, savory, basil and pepper.
Stir in bacon pieces. Let simmer over low medium heat about 20 minutes
until carrots and sweet potatoes are cooked.
5. Put flour in small dish and slowly add 1/2 cup hot liquid from the stew to
make a smooth paste. Stir into hot stew and cook another five minutes.
Weight Watchers PointsPlus+ =5
Yield: 8 Cups
Per Cup: 225 Calories; 22g Protein; 2g Tot Fat; 1g Sat Fat; 29g Carb; 3g Fiber; 629mg Sodium; 51mg Cholesterol;(Weight Watchers 4 points per cup)