Rogue Dutch Oven Cookers

Chicken with Pumpkin and Zucchini. D.S.
                         The "D.S." after the dishes name signifies Diabetic Style. 
With Thanksgiving cumming up, I thought I would post and dish for my Diabetic followers. If you can't find a baking type pumpkin you can use Butternut Squash. 

Nonstick cooking spray
2½ to 3 pound chicken pieces ( breast, thighs, and/ or drumsticks ). skinned
¼ cup finely chopped onion
2 cloves garlic, minced
2 medium potatoes , peeled and cut into 1" cubes
2 cups pumpkin peeled and cut into 1"cubes
2/3 cup dry white wine or reduced-sodium chicken broth
1 teaspoon dried rosemary, crunched
¼ teaspoon salt
¼ teaspoon pepper
2 medium zucchini, sliced ¼" thick
Lemon wedges ( optional )
Fresh rosemary sprigs for garnish ( optional )

Coat 12 inch Dutch oven with nonstick spray. Heat oven over 12 to 14 charcoals. Cook chicken in Dutch oven for 10 to 15 minutes or until lightly browned, turning to brown evenly  and add onion and garlic for the last 5 minutes. add the potatoes and pumpkin. In a medium mixing bowl combine wine or broth, dried rosemary, salt and pepper, pour over chicken and vegetables. Bring to a simmer: reduce heat by removing charcoals down to to 9 or 10. Cover and simmer, with 15 to 16 charcoals on lid. Add zucchini and replace lid and cook 5 minutes more or until chickens internal temperature reads 160 to 165°f  Using a slotted spoon, transfer chicken and vegetables to a serving platter. 

makes 6 servings

Exchanges: 1 starch. ½ vegetables. 3 lean meat

Nutrition per serving:
calories 266
total fat 10g
cholesterol 66mg
sodium 157mg
carbohydrate 17g 
fiber 2g 
protein 22g