Chicken in Wine Sauce
Recipe from
Diabetic Living
Chicken and hearty vegetables are simmered in a delicate wine-flavored sauce for this recipe. And it's made in the slow cooker for ease.
Servings:
6 (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables servings
Ingredients
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4 mediumred-skin potatoes, quarteredsee savings
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4 mediumcarrots, cut into 1/2-inch piecessee savings
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2 stalkscelery, cut into 1-inch piecessee savings
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1 smallonion, slicedsee savings
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3 poundschicken thighs or drumsticks, skinnedsee savings
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1 Tbsp.snipped fresh parsleysee savings
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1/2 tsp.saltsee savings
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1/2 tsp.dried rosemary, crushedsee savings
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1/2 tsp.dried thyme, crushedsee savings
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1/4 tsp.black peppersee savings
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1 clovegarlic, mincedsee savings
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1 cupchicken brothsee savings
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1/2 cupdry white winesee savings
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3 Tbsp.butter or margarinesee savings
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3 Tbsp.all-purpose floursee savings
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Snipped fresh thyme (optional)see savings
Directions
1.
In a 5- or 6-quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.
2.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.
3.
For gravy, skim fat from cooking juices; strain juices. In a large saucepan melt butter. Stir in flour and cook for 1 minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables. Makes 6 (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables servings.
Nutrition information
Per serving: Calories 328, Total Fat 11 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 124 mg, Sodium 544 mg, Carbohydrate 24 g, Total Sugar 3 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 33%, Calcium 5%, Iron 14%. Exchanges: Vegetable .5, Starch 1.5, Lean Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
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