Country French Chicken
Yield
6 servingsPrep
25 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken pieces
meaty, (breast halves, thighs, drumsticks) |
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | cup |
mushrooms
fresh, sliced |
|
| 1 | cup |
celery
sliced |
|
| 1 | cup |
white wine
dry |
*
|
| ½ | cup |
carrots
coarsely chopped |
|
| 1 | medium |
onions
cut into sm wedges |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
bay leaves
|
*
|
| 2 | tablespoons |
parsley leaves
snipped |
|
| ¼ | teaspoon |
thyme
dried, crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken pieces
meaty, (breast halves, thighs, drumsticks) |
|
| 1 | x |
nonstick cooking spray
|
* |
| 237 | ml |
mushrooms
fresh, sliced |
|
| 237 | ml |
celery
sliced |
|
| 237 | ml |
white wine
dry |
*
|
| 118 | ml |
carrots
coarsely chopped |
|
| 1 | medium |
onions
cut into sm wedges |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
bay leaves
|
*
|
| 3E+1 | ml |
parsley leaves
snipped |
|
| 1.3 | ml |
thyme
dried, crushed |
*
|
Directions
Directions: Remove skin form chicken.
Rince chicken; pat dry. Spray a cold skillet with nonstick coating.
Preheat the 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, 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 serving platter; keep warm.
For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to ½ cup.
Pour sauce over chicken and vegetables.
