Country French Chicken

Course : Diabetic
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 pounds meaty chicken -- (breast thighs -- drumsticks)
1 spray nonstick spray coating
1 cup mushrooms -- sliced fresh
1 cup celery -- sliced
1 cup dry white wine
1 cup carrot -- coarsely chopped
1 medium onion -- cut into small wedges
4 cloves garlic
1 piece bay leaf
2 tablespoons parsely -- snipped
1/4 teaspoon thyme -- dried crushed

Preparation / Directions:

Remove the skin from the chicken. Rinse chicken; pat dry. Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or till reduced to 1/2 cup. Pour sauce over chicken and vegetables. Makes 6 servings.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Diabetic Recipes