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Add a photoServings: 6
Ingredients
- 12 x Chicken Thighs
- 1 lrg Onion
- 3 x Cloves
- 1 lrg Carrot, cubed
- 1 x Bouquet Garni
- 4 c. Fat-Free Chicken Broth
- 1/2 lb Mushrooms
- 1 Tbsp. Oil Salt and Pepper
- 1/2 lb Baby Onions, peeled
- 1/2 c. Evaporated Skim Lowfat milk
- 1 Tbsp. Cornstarch Lemon Juice
- 1/2 tsp Lemon Rind, finely grated Parsley, minced
Directions
- Remove and throw away skin and fat from the chicken thighs; place in a frying pan. Add in onion stuck with cloves, carrot and bouquet garni.
- Cover with chicken broth, season and slowly bring to a boil. Turn down to a simmer and cook till tender, lid askew, for 30 min.
- Meanwhile, saute/fry the mushrooms in the oil, season with salt and pepper, cover and cook gently till mushrooms give up all their juices. Remove the mushrooms to a plate leaving the juices in the skillet. Add in the baby onions to the skillet and cook, covered, till tender. If needed, add in 1 or possibly 2 tb of water or possibly broth while cooking. Mix together onions and mushrooms, set aside.
- Remove the cooked chicken thighs to a plate, strain the cooking broth into a bowl. Return the chicken thighs to the pan and spread the onions and mushrooms over them.
- Bring broth to a simmer in a saucepan. Mix the evaporated lowfat milk with the cornstarch and slowly pour, stirring, into the chicken broth.
- Stir till thickened, add in the lemon juice and rind, correct the seasoning and pour over the stew. Heat well and serve sprinkled with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 147 | 54% |
| Total Fat 16.46g | 21% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.2g | |
| Cholesterol 82mg | 27% |
| Sodium 352mg | 15% |
| Potassium 606mg | 17% |
| Total Carbs 10.75g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.67g | 4% |
| Protein 20.71g | 33% |
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