Hearty and low fat? You bet. And you can make it in less than one hour.

8 chicken pieces (breasts or legs)
1 C. water
2 small garlic cloves, minced
1 small onion, chopped
1 1/2 t. salt
1/2 t. pepper
3 medium tomatoes, chopped
1 t. parsley, chopped
1/4 C. celery, finely chopped
2 medium potatoes, peeled and chopped
2 small carrots, chopped
2 bay leaves

1. Remove skin from chicken and any extra fat. In large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes, parsley. Tightly cover and cook over low heat for 25 minutes.
2. Add celery, potatoes, carrots and bay leaves and continue to cook for 15 minutes more or until chicken and vegetables are tender. Remove bay leaves before serving.

YIELD: 8 servings

SERVING SIZE: 1 piece chicken

NUTRIONAL ANALYSIS PER SERVING: Calories, 206; Total fat, 6 grams; Saturated fat, 2 grams; Cholesterol, 75 milligrams; Sodium, 489 milligrams; Calicum, 32 milligrams; Iron, 2 milligrams.