Chicken Sake Stew

recipe
Tamari is similar to soy sauce but richer and darker; look for reduced-sodium tamari in the ethnic foods section of most grocery stores and in health-food stores. You can substitute low-sodium soy sauce. Along with the tamari, sake deepens the stew's taste and aroma without overpowering the dish's other flavors.

Yield:

6 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 366
Caloriesfromfat 13 %
Fat 5.3 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 1 g
Protein 28.8 g
Carbohydrate 30.8 g
Fiber 2.2 g
Cholesterol 80 mg
Iron 2.9 mg
Sodium 794 mg
Calcium 41 mg

Ingredients

1 tablespoon olive oil, divided
1/2 cup chopped shallots (about 2 large)
3 garlic cloves, finely chopped
1/4 cup all-purpose flour (about 1 ounce)
3/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/4 teaspoon freshly ground black pepper, divided
1 1/2 cups sake
2 1/2 cups fat-free, less-sodium chicken broth
1/4 cup reduced-sodium tamari
1 cup water, divided
1 tablespoon all-purpose flour
4 cups cubed white potato (about 1 pound)
1 tablespoon chopped fresh parsley

Preparation

Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add shallots to pan, and sauté for 3 minutes or until golden. Add garlic to pan; sauté 1 minute. Transfer shallot mixture to a large bowl.

Heat remaining 2 teaspoons olive oil in pan over medium-high heat. Place 1/4 cup flour in a shallow bowl or pie plate. Dredge half of chicken in flour, shaking off excess. Add dredged chicken and 1/8 teaspoon black pepper to pan, and cook for 6 minutes or until browned on all sides. Add browned chicken to shallot mixture. Repeat procedure with remaining flour, chicken, and 1/8 teaspoon black pepper.

Add sake to pan; bring to a boil, scraping pan to loosen browned bits. Add broth, tamari, and 1/2 cup water. Add chicken mixture to pan, stirring to combine. Cover, reduce heat, and simmer for 30 minutes.

Combine remaining 1/2 cup water and 1 tablespoon flour in a small bowl; stir until smooth. Add flour mixture to pan; stir well. Stir in potato. Cover and simmer 15 minutes or until potato is tender. Uncover and simmer 15 minutes or until desired thickness. Remove from heat; stir in parsley.

Kathryn Conrad,

Cooking Light

August 2007
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