The recipe comes from the cookbook, Diabetic Living: Our Best Diabetic Living Recipes. It's one I've made before and I think it's quite good. A lower fat and carbohydrate-controlled version of a classic chicken stew, it's a great meal as the weather turns cooler. Here's a shot of the recipe:
UPDATE, 10:18 PM, 9/14/2013:Dinner is finished and consumed! After cooking for about 4 1/2 hours, I removed the vegetables and meat from the pot in order to make the gravy. It's a simple gravy, just 3 tablespoons of margarine and flour each plus the liquid from the pot. Melt the margarine, add the flour, cook for 1 minute and add the liquid, cook for 2 minutes. Easy, right? Well, check out this picture of the gravy:
Note the lumps. Equal parts margarine and flour with heat seem to clump up and when I added the liquid, the clumps remained. It took a lot of wisking to rid the gravy of the lumps. I should have simply melted the margarine, added that to the liquid, and then added the flour while wisking the gravy. Oh well, live and learn.
The vegetables and chicken turned out fine:
Thanks for reading and enjoy the eating!