Recipe by Cooking Light June 1996

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Yield:
6 servings (serving size: 1 chicken breast or 1 thigh and 1 drumstick, 2/3 cup vegetables, and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add half of chicken pieces, browning on all sides. Remove chicken from skillet; set aside. Repeat with remaining chicken.

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  • Add onion and garlic; sauté 3 minutes. Add broth, rosemary, salt, pepper, and bay leaves; stir well. Return chicken to skillet; top with potatoes. Cover and cook 30 minutes or until done, stirring occasionally.

  • Remove chicken and vegetables from pan with a slotted spoon; set aside, and keep warm. Discard bay leaves.

  • Combine water and cornstarch in a small bowl; stir well. Add cornstarch mixture to broth mixture in pan; cook 1 minute or until thick and bubbly, stirring constantly with a wooden spoon to loosen browned bits. Spoon broth mixture over chicken and vegetables.

Nutrition Facts

267 calories; calories from fat 22%; fat 6.4g; saturated fat 1.7g; mono fat 2.2g; poly fat 1.4g; protein 28.3g; carbohydrates 23.1g; fiber 2.4g; cholesterol 75mg; iron 2.8mg; sodium 390mg; calcium 39mg.
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