Braised Chicken with Vegetables

0 Reviews
0% would make this recipe again

Chicken, small potatoes, carrots, and mushrooms cooked with white wine.

This recipe is incompatible with your food profile

Ingredients

??? olive oil ???
??? chicken legs, with back, skinless ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? onions, finely chopped ???
??? garlic, minced ???
??? dried oregano ???
??? white wine ???
??? chicken broth, low-sodium ???
??? carrots, cut into pieces ???
??? small potatoes ???
??? button (white) mushrooms, quartered ???
??? Dijon mustard ???
??? Cognac, or brandy ???
??? white flour (all purpose) ???
??? margarine non-hydrogenated ???

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a large pan or in a Dutch oven over medium-high heat. Working in batches, add the chicken pieces and sauté thoroughly on each side until they are golden-coloured, about 10 min. Season with salt and pepper, then transfer the pieces to a plate and keep them warm.
  2. Add the onion and garlic to the pan then sauté until softened, 2-3 min. Add some additional oil if necessary. Add the oregano and cook one more minute, with stirring. Pour in the wine and broth, then stir and scrape the bottom of the pan thoroughly. Put the chicken back into the pan, cover and simmer, basting occasionally with the pan juices, until the meat is nearly tender, 25 to 30 min.
  3. Add the carrots and small potatoes. Add salt and pepper to taste. Continue cooking, covered, until the vegetables are tender, 15 to 20 min.
  4. Add the mushrooms then cook an additional 3-4 min. Using a slotted spoon, move the chicken and vegetables to a platter then keep warm. Whisk the mustard and Cognac into the remaining cooking juices, then bring to a boil.
  5. Put the flour in a small cup, then knead the margarine into it until they are well combined. Whisk the mixture slowly, a half-teaspoon at a time into the sauce to slightly thicken it. Adjust the seasoning. Return the chicken and vegetables to the pan and stir to coat them with the sauce. Serve immediately on the warmed plates.

Nutrition Facts Table

per 1 serving (430 g)

Amount

% Daily Value

Calories

500

Fat

20 g

31 %

Saturated 4 g
+ Trans 0 g

20 %

Cholesterol

90 mg

Sodium

300 mg

12 %

Carbohydrate

42 g

14 %

Fibre

6 g

23 %

Sugars

7 g

Net Carbs

36 g

Protein

35 g

Vitamin A

115 %

Vitamin C

39 %

Calcium

8 %

Iron

27 %
More info

Claims

This recipe is :
Excellent source of  :
Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Fibre, Folacin, Vitamin B1, Vitamin B12, Vitamin C, Vitamin E
Source of  :
Calcium, Selenium, Vitamin D
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 2 ½
Meat and Alternatives 3 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.