HoodiaPharm HungerAway
Friday, December 28, 2007 Recipe of The Day

Quick Chicken 'n Veggies

For those nights when you know your busy schedule will practically demand a drive-thru meal, consider taking five minutes in the morning to get dinner ready using your crockpot. This easy recipe will make you wish you plugged it in sooner, and will have the family begging for more.

Ingredients

4 skinless chicken thighs
1 Tbsp. olive oil
Salt and pepper to taste
1 onion -- chopped
1 turnip -- cut in 1/2-inch slices
1 carrot -- cut in 1/2-inch slices
1/2 tsp. tarragon
2/3 can chicken broth
1/3 cup white wine -- optional
1 1/3 Tbsp. butter
1 1/3 Tbsp. flour
2/3 cup half and half

Directions

In a large skillet, heat oil over medium-high heat. Cook chicken until browned, about three minutes. Remove from skillet; salt and pepper to your taste.

Reduce heat, add the onion to the skillet and cook for two minutes. Add remaining veggies and tarragon, tossing well to mix, but don't cook. Place vegetables in the crockpot, then layer chicken on top. Pour in the chicken broth and wine.

Cook on low for five to six hours or so. (Your time may vary -- it depends on the age, size and brand of crockpot. Check your manual for a similar recipe to approximate time). When chicken is cooked, remove chicken and veggies; keep warm.

In a saucepan, melt better over low heat. Add flour and whisk together till well blended (no lumps). Cook for a minute, but don't brown. Gradually add cooking liquid and bring to a boil; simmer for a minute. Add half and half and bring up to a low simmer; cook until thickened, about five minutes. To serve, pour the sauce over the vegetables and chicken.

Makes four servings. Nutritional values per serving: 254 calories (51.5 percent from fat), 14g fat, 17g protein, 12g carbohydrate, 2g fiber, 82mg cholesterol, 280mg sodium and 10g net carbs.

Add mashed potatoes and a big salad.

Posted by HoodiaPharm HungerAway :: 6:47 AM :: 0 comments

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