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Glazed Chicken With Vegetables* |
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Serves: 8 Print this RecipeThis one-pot meal was a hit at a four-generation taste test. Everyone from 4 to 84 voted for it. Serve with a light salad and some crusty bread. Energy-saving tip: Make enough for another meal. Reheat as is in the microwave oven. A little more broth or water may be needed for top or range heating. 3-4 pounds chicken parts, skin and fat removed 3 tablespoons corn oil 1/2 teaspoon salt (optional) 1/4 teaspoon pepper 2 tablespoons flour 1 teaspoon sugar 1/4 teaspoon thyme 1/4 teaspoon rosemary 2 tablespoons lemon juice 1 (8-ounce) can mushrooms with liquid 1/2-1 cup homemade chicken broth, divided 1/2 cup dry red wine 2 pounds small onions, peeled 1 pound carrots, peeled, quartered, and cut into 2-inch chunks 1. In large heavy kettle, brown chicken in oil, salt and pepper. Remove chicken. 2. Stir flour, sugar, thyme and rosemary into drippings until smooth. 3. Add lemon juice, mushroom juice, and 1/2 cup chicken broth, stirring until it boils. 4. Add wine, onions, carrots, mushrooms, and chicken. Cover and simmer until vegetables are almost tender, about 20-30 minutes, adding more chicken broth if needed to keep food from sticking. 5. Remove cover; stir and continue cooking at slightly higher heat until most of the liquid is gone and chicken and vegetables are coated with a thick glaze. *Not recommended for low-sodium diets if salt is added. EXCHANGES Starch/Bread 1 Lean Meat 5 Vegetable 2 NUTRITION FACTS Calories 364 Carbohydrate 19 grams Protein 45 grams Fat 12 grams Saturated fat 2 grams Cholesterol 107 milligrams Fiber 3 grams Sodium 420 milligrams(Without added salt 276 milligrams) This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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