| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Chicken, Main dishes, Cooking lig |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Pepper; divided |
| 1/8 |
ts |
Salt |
| 2 |
|
Chicken breast halves; skinned |
| 2 |
|
Chicken thighs; skinned |
| 2 |
|
Chicken drumsticks; skinned |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Diced shallots |
| 1 |
lb |
Small mushrooms |
| 1 1/4 |
c |
Diced plum tomato |
| 1 |
c |
Diced carrot |
| 1 |
c |
Diced celery |
| 1 |
tb |
Chopped fresh tarragon –or 1 teaspoon dried tarragon |
| 1 |
|
Bay leaf |
| 2/3 |
c |
Dry red wine |
| 1/2 |
c |
Low-salt chicken broth |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Finely chopped fresh chives |
INSTRUCTIONS
1. Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a
shallow dish. Dredge chicken in flour mixture.
2. Heat oil in a large Dutch oven over medium-high heat. Add chicken
and shallots. Cook 5 minutes, and brown on all sides. Remove chicken.
Add mushrooms; sauté 3 minutes. Add tomato, carrot, celery, tarragon,
and bay leaf. Cook 1 minute, stirring constantly. Stir in wine and
broth; scrape pan to loosen browned bits. Return chicken to pan, and
bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring
occasionally. Stir in 1/8 teaspoon pepper and 1/4 teaspoon salt.
Garnish with chives.
Yield: 4 servings (serving size: 3 ounces chicken and 1/4 cup sauce
mixture).
Calories 326 (26% from fat); fat 9.4g (sat 2g, mono 4.2g, poly 1.8g);
protein 40.8g; carbohydrate 19.9g; fiber 4g; cholesterol 115mg; iron
4.2mg; sodium 390mg; calcium 62mg.
Recipe by: Cooking Light, Jan/Feb 1998
Posted to EAT-LF Digest by aml@skypoint.com on Oct 17, 1999,
converted by MM_Buster v2.0l.
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