1 chicken (2 1/2 to 3 lbs.) cut into serving pieces and skinned
Nonstick cooking spray
1/4 lb. sm. white onions, peeled
2 med.-size carrots, peeled and sliced
1 med.-size stalk celery, sliced
2 tbsp. flour
1 pkg. Lipton Onion Soup Mix with 2 1/2 c. water
1 bay leaf
1/2 tsp. each dried sage and thyme, crumbled - Mrs. Dash
1/4 tsp. black pepper
1 med.-size zucchini (about 1/2 lb.), sliced
4 med.-size baking potatoes (about 1 1/2 lbs.), peeled and quartered
1 tbsp. unsalted butter
1/4 c. skim milk
1/3 c. plain low-fat yogurt
1/8 tsp. paprika

1. Place the chicken in a heavy 6 quart Dutch oven or electric skillet that has been coated with the cooking spray. Cook over moderate heat, turning often, for 5 minutes.

2. Add the onions, carrots and celery; cover and cook for 10 minutes. Blend in the flour, then add the wine, chicken broth, bay leaf, sage, thyme and pepper. Cover and simmer for 20 minutes.

3. Lift the chicken from the pot. Remove the meat from the bones and cut into bite size pieces. Return the chicken meat to the pot, along with the zucchini, then cover and simmer for 10 minutes.

4. Meanwhile, boil the potatoes in enough unsalted water to cover until tender - 20 to 25 minutes. Drain well, then mash with the butter and the milk; set aside.

5. Preheat the oven to 400 degrees F. Using a slotted spoon, transfer the chicken and vegetables to a 2 quart casserole. Whisk the yogurt into the cooking liquid then strain over the chicken. Spoon or pipe the mashed potatoes around the edge of the casserole. Sprinkle with the paprika and bake, uncovered, for 20 minutes or until bubbly. Serves 4.