Country French Chicken
2 lbs. meaty chicken; (breast halves, thighs, drumsticks)
1 C. carrot, coarsely chopped
1 medium onion; cut into small wedges
Nonstick cooking spray
1 clove garlic, minced
1 C. fresh mushrooms, sliced
1 bay leaf
1 C. celery; sliced
2 T. parsley, snipped
1 C. dry white wine
1/4 t. thyme, dried crushed
Remove the skin from the chicken. Rinse chicken; pat dry.
Spray a large cold skillet with non-stick spray coating. Preheat skillet over
medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet.
Season chicken lightly with salt and pepper. Add mushrooms,
celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the
skillet. Bring to boiling; reduce heat.
Cover and simmer for 35 to 40 minutes or until chicken is
tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables to
a platter; keep warm.
For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until
reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Makes 6 servings.
Food Exchanges per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE CHO:
68; PRO: 22: FAT: 6 g; CAL: 187
Source: Good Homes and Gardens Diabetic Cookbook