Recipe from Diabetic Living
2 pieces chicken with 1-2/3 cups vegetable sauce mixture each
1/3 cup all-purpose flour
2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)
1/4 teaspoon kosher salt or sea salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 small carrots, peeled and cut crosswise into thirds
3 stalks celery, cut crosswise into quarters
1 medium onion, coarsely chopped
8 cloves garlic, peeled and thinly sliced
1/4 cup tomato paste
1 cup reduced-sodium chicken broth
1 cup dry red wine or cranberry juice
2 tablespoons white wine vinegar
6 medium plum tomatoes, coarsely chopped
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 tablespoons freshly grated Parmesan cheese
2 tablespoons snipped fresh flat-leaf parsley
Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.
Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.
To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.
Per Serving: cal. (kcal) 407, Fat, total (g) 13, chol. (mg) 109, sat. fat (g) 3, carb. (g) 30, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 32, vit. A (IU) 117.59, vit. C (mg) 34.25, Thiamin (mg) 0.33, Riboflavin (mg) 0.47, Niacin (mg) 10.07, Pyridoxine (Vit. B6) (mg) 0.78, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 600, Potassium (mg) 1217, calcium (mg) 121.16, iron (mg) 3.6, Vegetables () 2.5, Other Carb () 1, Lean Meat () 4, Fat () 2, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products