* Exported from MasterCook *
Slow Cooker Chicken Dijonaise - 5 pts, 12g Carbohydrate; 5g Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Large ( 5 to 7 qt) LowCal (Less than 300 cals)
LowerCarbs Poultry
WW
Amount Measure Ingredient -- Preparation Method
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3 pounds chicken parts -- to 4 pounds, skin removed (breasts, thighs, legs, or any combination)
salt and freshly-ground black pepper
3 tablespoons extra-virgin olive oil
4 garlic cloves -- minced
8 ounces cippolini onions -- or pearl onions (I used frozen, thawed)
1 pound button mushrooms -- cut in half if large
16 ounces frozen artichoke hearts -- (1 package) defrosted and quartered
1/2 cup dry white wine -- or vermouth
1 1/2 cups chicken broth
2/3 cup Dijon mustard
1 bay leaf
Sprinkle the chicken evenly with 1 1/2 teaspoons alt and 1/2 teaspoon pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides.
Transfer the browned chicken to the insert of a 5 to 7-quart slow cooker. Add the garlic and onions to the same skillet and saute until the onions begin to color, about 4 minutes. Add the mushrooms and saute until the liquid in the pan begins to evaporate, 3 to 4 minutes.
Add the artichoke hearts to the pan and saute for another 3 to 4 minutes, to color the artichoke hearts.
Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow cooker insert. Put the broth and mustard in a small bowl and whisk to combine.
Add the broth mixture to the slow cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4 to 5 hours, until the chicken is tender.
Season with salt and pepper before serving.
Serves 8.
AuthorNote: This chicken dish is one of my favorites. The chicken is infused with the flavor of Dijon mustard and surrounded with button mushrooms, artichoke hearts, and cippolini onions. Serve with steamed rice, or it's equally delicious with crispy roasted potatoes.
ChupaNote: This was tasty, but other than the mustard, a little bland. Next time I'll replace the bay leaf with some herbes de Provence and more pepper.
Description:
"5 pts"
Source:
"Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 245 Calories; 10g Fat (39.9% calories from fat); 24g Protein; 12g Carbohydrate; 5g Dietary Fiber; 81mg Cholesterol; 520mg Sodium. Exchanges: 3 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : Cooker: 5 to 7-quart
Time: LOW for 4 to 4 hours
Nutr. Assoc. : 2592 0 0 0 920076 0 0 0 0 0 0
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