Chicken Ragout
Recipe from Diabetic Living

Chicken Ragout

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Servings: 8
Yield: 1 cup chicken mixture and about 1/3 cup noodles per serving
Prep Time: 20 mins
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  • 8   
    chicken thighs (about 3 1/2 pounds total), skinned
  • 2  14 1/2 ounce can 
    no-salt-added diced tomatoes, drained
  • 3   cups 
    1-inch carrot slices or baby carrots
  • 1   large 
    onion, cut into wedges (1 cup)
  • 1/3  cup 
    reduced-sodium chicken broth
  • 2   tablespoons 
    white wine vinegar
  • 1   teaspoon 
    dried rosemary, crushed
  • 1   teaspoon 
    dried thyme, crushed
  • 1/4  teaspoon 
    black pepper
  • 8   ounces 
    fresh button mushrooms, sliced
  • 1   teaspoon 
    olive oil
  • 3   cups 
    hot cooked whole wheat noodles
    Snipped fresh parsley (optional)
Place chicken thighs in a 3 1/2- or 4-quart slow cooker. In a large bowl stir together tomatoes, carrots, onion, broth, vinegar, rosemary, thyme, and pepper. Pour over chicken in cooker.
Cover and cook on low-heat setting for 8 to 10 hours.
Just before serving, in a large nonstick skillet cook and stir mushrooms in hot oil over medium-high heat for 8 to 10 minutes or until golden. Remove chicken from cooker. Remove chicken from bones; discard bones. Stir chicken and mushrooms into mixture in cooker. Serve chicken mixture over hot cooked noodles. If desired, sprinkle each serving with parsley.
Nutrition information
Per Serving: cal. (kcal) 234, Fat, total (g) 4, chol. (mg) 57, sat. fat (g) 1, carb. (g) 33, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 7, pro. (g) 20, vit. A (IU) 7871.62, vit. C (mg) 11.81, Thiamin (mg) 0.36, Riboflavin (mg) 0.43, Niacin (mg) 7.9, Pyridoxine (Vit. B6) (mg) 0.35, Folate (g) 84.67, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 163, Potassium (mg) 429, calcium (mg) 50.48, iron (mg) 2.52, Vegetables () 1.5, Starch () 1.5, Lean Meat () 2, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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