Braised Chicken with Vegetables

39 Reviews
95% would make this recipe again

Chicken, small potatoes, carrots, and mushrooms cooked with white wine.

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Preparation : 15 min Cooking : 55 min
480 calories/serving

Ingredients

3 tbsp olive oil 45 mL
4 chicken legs, with back, skinless 1.2 kg
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 onions, finely chopped 200 g
4 cloves garlic, minced
2 tsp dried oregano 1 g
1 1/2 cup white wine 375 mL
1/2 cup chicken broth 125 mL
4 carrots, cut into pieces 400 g
12 small potatoes 550 g
8 button (white) mushrooms, quartered 110 g
2 tbsp Dijon mustard 30 g
2 tbsp Cognac, or brandy 30 mL
4 tsp white flour (all purpose) 10 g
4 tsp butter, unsalted, softened 18 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a large pan or in a Dutch oven over medium-high heat. Working in batches, add the chicken pieces and sauté thoroughly on each side until they are golden-coloured, about 10 min. Season with salt and pepper, then transfer the pieces to a plate and keep them warm.
  2. Add the onion and garlic to the pan then sauté until softened, 2-3 min. Add some additional oil if necessary. Add the oregano and cook one more minute, with stirring. Pour in the wine and broth, then stir and scrape the bottom of the pan thoroughly. Put the chicken back into the pan, cover and simmer, basting occasionally with the pan juices, until the meat is nearly tender, 25 to 30 min.
  3. Add the carrots and small potatoes. Add salt and pepper to taste. Continue cooking, covered, until the vegetables are tender, 15 to 20 min.
  4. Add the mushrooms then cook an additional 3-4 min. Using a slotted spoon, move the chicken and vegetables to a platter then keep warm. Whisk the mustard and Cognac into the remaining cooking juices, then bring to a boil.
  5. Put the flour in a small cup, then knead the butter into it until they are well combined to make a beurre manié. Whisk the beurre manié slowly, a half-teaspoon at a time into the sauce to slightly thicken it. Adjust the seasoning. Return the chicken and vegetables to the pan and stir to coat them with the sauce. Serve immediately on the warmed plates.

Nutrition Facts Table

per 1 serving (430 g)

Amount

% Daily Value

Calories

480

Fat

19 g

29 %

Saturated 5.1 g
+ Trans 0.1 g

26 %

Cholesterol

100 mg

Sodium

370 mg

15 %

Carbohydrate

42 g

14 %

Fibre

6 g

23 %

Sugars

7 g

Net Carbs

36 g

Protein

34 g

Vitamin A

113 %

Vitamin C

39 %

Calcium

8 %

Iron

27 %
More info

Claims

This recipe is :
Excellent source of  :
Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Fibre, Folacin, Vitamin B1, Vitamin B12, Vitamin C, Vitamin E, Vitamin K
Source of  :
Calcium, Selenium
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 2 ½
Meat and Alternatives 3 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

39 Reviews (39 with rating only) 95% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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