Category: Main Course
Chicken Thigh Fricassee - TastyPlanner.com
Chef: Cheryl
Per Serving [1 chicken thigh with 1/3 cup vegetables and sauce]: 236 Cal, 11 g Fat, 3 g Sat Fat, 0 g Trans Fat, 57 mg Chol, 593 mg Sod, 10 g Carb, 2 g Fib, 22 g Prot, 46 mg Calc. Points value 5
Recipe Source: My Turnaround Program Cookbook
Ingredients
4 [5-6oz] skinless bone-in chicken thighs
3/4 tsp salt
1/4 tsp freshly ground pepper
3 tsp extra-virgin olive oil
2 onions, thinly sliced
2 garlic cloves, minced
1/4 lb fresh shiitake mushrooms, stems discarded and caps sliced
1 carrot, thinly sliced
1/4 tsp dried thyme
1 cup reduced-sodium chicken broth
Instructions
1. Sprinkle the chicken with the salt and pepper. Heat 1 tsp of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate.
2. Heat the remaining 2 tsp oil in the same skillet over medium heat. Add the onions and garlic; cook, stirring frequently until golden, about 10 minutes. Add the mushrooms, carrot, and thyme; increase the heat and cook, stirring occasionally until the carrot is crisp-tender, about 5 minutes. Reduce the heat and cook, stirring occasionally, until the vegetables are softened, 3-4 minutes. Stir in the broth, bring to a boil. Add the chicken; reduce the heat and simmer, covered, until cooked through, about 20 minutes.
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