Post by Tim Wescott on May 14, 2006 10:25:14 GMT -5
Chicken Stewed with Garlic and Fall Vegetables
This recipe serves: 4
2 tablespoons olive oil
1 pound skinless, boneless chicken thighs
salt to taste
freshly ground black pepper
1/2 cup white wine
1 large yellow onion, sliced
1 stalk celery, finely chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced into rounds
1 bay leaf
2 cups chopped, canned Italian tomatoes with their juice
1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside.
2. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.
3. Turn the heat to medium and add the onion and celery. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.
4. Return the chicken to the skillet and add the carrots, parsnips, bay leaf and canned tomatoes with juice. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 25 minutes. Taste the cooking liquid and adjust the salt and pepper.
5. Serve the chicken and vegetables in warm bowls.
Serving Size: 1 bowl with chicken and vegetables
Number of Servings: 4
Per Serving
Calories 324
Carbohydrate 28 g
Fat 12 g
Fiber 4 g
Protein 24 g
Saturated Fat 2 g
Sodium 462 mg
This recipe serves: 4
2 tablespoons olive oil
1 pound skinless, boneless chicken thighs
salt to taste
freshly ground black pepper
1/2 cup white wine
1 large yellow onion, sliced
1 stalk celery, finely chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced into rounds
1 bay leaf
2 cups chopped, canned Italian tomatoes with their juice
1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside.
2. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.
3. Turn the heat to medium and add the onion and celery. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.
4. Return the chicken to the skillet and add the carrots, parsnips, bay leaf and canned tomatoes with juice. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 25 minutes. Taste the cooking liquid and adjust the salt and pepper.
5. Serve the chicken and vegetables in warm bowls.
Serving Size: 1 bowl with chicken and vegetables
Number of Servings: 4
Per Serving
Calories 324
Carbohydrate 28 g
Fat 12 g
Fiber 4 g
Protein 24 g
Saturated Fat 2 g
Sodium 462 mg
