Title: Chicken in Red Wine
Categories: Diabetic Entree Poultry Lowfat
Yield: 4 Servings

3	lb	Skinned chicken parts;
12	sm	White pearl onions; peeled
12	sm	Whole mushrooms;
1	tb	Vegetable oil; +
1	ts	Vegetable oil
1	c	Dry red wine;
1/2	c	Water;
1	pk	Instant chicken broth;
1/2	ts	Paprika;
1/4	ts	Pepper;
1/2	ts	Dried thyme;
2	cl	Garlic; minced
1	sm	Bay leaf;
1	tb	Parsley flakes;

Preheat oven to 350. Place chicken in casserole, top with onions and mushrooms. Combine remaining ingredients, pour over chicken. cover and bake 1 hour. Remove and discard bay leaf before serving.

Per serving: 36g protein, 10g fat, 5g carb., 412mg sodium, 115mg chol., 261 calories.

previous

next