Chicken cooked in a rich, red wine sauce is a French classic. This version captures the French flavors without the fuss.
Helpful Hints:
- Look for skinless chicken legs with the bone or remove the skin before cooking.
- You can use dried linguine instead of fresh. Boil for 10 minutes.
- A quick way to chop parsley is to snip the leaves from the stems with a scissors.
- You can use any type of onion.
Chicken in Red Wine
Makes 2 servings. Recipe by Linda Gassenheimer
2 teaspoons canola oil
11/2 pounds chicken legs with bone, skin removed
1 cup sliced onion
1 cup sliced carrots
1 teaspoon minced garlic
2 tablespoons water
1/2 cup red wine
1/2 cup fat-free, low-sodium chicken stock
1/2 pound button mushrooms cut in quarters
Salt and freshly ground black pepper
Heat oil in a nonstick skillet just large enough to hold the legs in one layer over medium-high heat. Add the chicken legs, onion, carrots and minced garlic. Brown chicken on all sides, and stir vegetables about 5 minutes. Add water, lower heat to medium and cover with a lid. Cook 10 minutes. A meat thermometer should read 170 degrees. Remove chicken and vegetables to a plate. Raise the heat to high and add the wine to the skillet scraping up the brown bits on the bottom of the skillet. Reduce the wine by half, about 4 to 5 minutes and add the chicken stock and mushrooms. Simmer 3 to 4 minutes. Return the chicken and vegetables to the skillet to warm through. Sprinkle with salt and pepper, serve over noodles.
Per serving: 374 calories, 12.1 g fat, 2.3 g saturated fat, 5.4 g monounsaturated fat, 162 mg cholesterol, 39.7 g protein, 17.2 g carbohydrates, 3.8 g dietary fiber, 7.8 g sugars, 250 mg sodium, 1,207 mg potassium, 499 mg phosphorus.
