COOKING INSTRUCTIONS: Heat the oil in a 5-quart Dutch oven with a tight-fitting lid over medium heat.
Add onion and garlic and sauté for 3 minutes or until onion begins to soften. Add chicken, carrots, celery, salt and pepper.
In a small bowl, whisk together 1 cup of water, the wine (or juice/vinegar) and the tomato paste until well blended; pour over chicken and vegetables. Bring mixture to a boil then reduce heat, cover and simmer for 50 minutes or until chicken and vegetables are tender.
Transfer chicken and vegetables to a platter and cover and keep warm.
In a small bowl, blend remaining water and cornstarch until smooth; stir into liquid in Dutch oven then bring to a boil and cook for 1 minute; add parsley and lemon peel.
Spoon some of the sauce over the chicken and vegetables and serve with remaining sauce on the side.