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Braised Chicken with Winter Vegetables
Braised Chicken with Winter VegetablesThe combination of port wine, mustard, and tarragon gives this dish a rich, slightly sweet flavor.
  • 1 large red onion, cut into 1-inch chunks
  • 4 cloves garlic, slivered
  • 1 teaspoon sugar
  • 1 pound small red-skinned potatoes, cut into 1/2-inch chunks
  • 2 carrots, halved lengthwise and cut into 1-inch pieces
  • 2 parsnips, halved lengthwise and cut into 1-inch pieces
  • 1/2 cup ruby port
  • 1 tablespoon Dijon mustard
  • 1 teaspoon tarragon
  • 1/2 teaspoon salt
  • 4 skinless, boneless chicken thighs (about 1-1/4 pounds total)

1. In nonstick Dutch oven, combine onion, garlic, sugar, and 1/2 cup of water. Cook over medium heat for 7 minutes, or until water has evaporated and onion has turned light brown.

2. Stir in potatoes, carrots, and parsnips. Add port, mustard, tarragon, salt, and 2 cups of water and bring to a boil. Add chicken, reduce to a simmer, cover, and cook 20 minutes, or until chicken is cooked through, and vegetables are tender.


Nutritional Information
Per serving: 510 calories, 15g total fat, 4g saturated fat, 5.5g monounsaturated fat, 3.4g polyunsaturated fat, 7g dietary fiber, 40g protein, 47g carbohydrate, 128mg cholesterol, 709mg sodium.
Good source of: beta-carotene, niacin, potassium, selenium, vitamin B6, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
45