Chicken Ragout

Recipe from Diabetic Living
Chicken Ragout
SERVINGS
8
YIELD
1 cup chicken mixture and about 1/3 cup noodles per serving
PREP TIME
20 mins
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Ingredients
  • 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)
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Directions
1. 
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.
2. 
Cover and cook on low-heat setting for 8 to 10 hours.
3. 
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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