2 teaspoons corn oil
3 pounds chicken, skinned, cut into 8 pieces
1 cup sliced onions
2 tablespoons paprika
2 cloves garlic - minced
1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low-sodium chicken broth
1/4 cup dry white wine -- 2 fluid ounces
tablespoons white wine vinegar
1 tablespoon tomato puree
2 teaspoons all-purpose flour
1/2 cup nonfat sour cream
In large skillet, heat oil; add chicken. Cook over medium-high heat 2 minutes on
each side, until golden brown. Remove chicken from skillet; set aside. To same
skillet, add onions; cook, stirring frequently, 4-5 minutes, until onions are
lightly browned. Reduce heat to low; add paprika and garlic. Cook, stirring
constantly, 3 minutes. Stir in thyme, salt and pepper. In small bowl, with wire
whisk, combine broth, wine, vinegar, tomato puree and flour, blending until
flour is dissolved; strain and add to onion mixture.
Continue to stir with whisk, bring liquid to a boil over high heat; add reserved
chicken. Reduce heat to low; simmer 20 minutes, basting chicken occasionally
with pan juices, until chicken is cooked through and thigh juices run clear when
pierced with a fork. Transfer chicken to serving platter. With wire whisk, blend
sour cream into pan juices; pour over chicken.
Serving Size : 8
Nutritional analysis per serving, per recipe: 152 calories; 6 g. fat; 0 g.
fiber; 50 mg. cholesterol; 208 mg. sodium
WW Points: 4 pt.
WW Slim Ways Chicken