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Low-Fat Blanquette Of Chicken

Low-Fat Blanquette of Chicken recipe image
This International side-dish features Thighs Salt and Pepper, Onion 1/2 lb Baby Onions, peeled, c Evaporated Skim Milk, Carrot. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1266.5
Dietary: Diabetic, Gluten-free, Low-fat
Description
This International side-dish features Thighs Salt and Pepper, Onion 1/2 lb Baby Onions, peeled, c Evaporated Skim Milk, Carrot. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 12 Chicken Thighs Salt and Pepper
  • 1 lg Onion
  • 1/2 lbs Baby Onions, peeled
  • 3 cloves /2 c Evaporated Skim Milk
  • 1 lg Carrot, cubed
  • 1 tablespoons Cornstarch
  • 1 Bouquet Garni Lemon Juice
  • 4 cups Fat-Free Chicken Broth
  • 1/2 teaspoons Lemon Rind, finely grated
  • 1/2 lbs Mushrooms Parsley, chopped
  • 1 tablespoons Oil
Directions
  1. 1
    Remove and discard skin and fat from the chicken thighs; place in a frying pan.
  2. 2
    Add onion stuck with cloves, carrot and bouquet garni.
  3. 3
    Cover with chicken broth, season and slowly bring to a boil.
  4. 4
    Turn down to a simmer and cook until tender, lid askew, for 30 minutes.
  5. 5
    Meanwhile, saute the mushrooms in the oil,
  6. 6
    season with salt and pepper,
  7. 7
    cover and
  8. 8
    cook gently until mushrooms give up all their juices.
  9. 9
    Remove the mushrooms to a plate leaving the juices in the skillet.
  10. 10
    Add the baby onions to the skillet and cook, covered, until tender.
  11. 11
    If needed, add 1 or 2 tb of water or broth while cooking.
  12. 12
    Mix together onions and mushrooms, set aside.
  13. 13
    Remove the cooked chicken thighs to a plate, strain the cooking broth into a bowl.
  14. 14
    Return the chicken thighs to the pan and spread the onions and mushrooms over them.
  15. 15
    Bring broth to a simmer in a saucepan.
  16. 16
    Mix the evaporated milk with the cornstarch and slowly pour, stirring, into the chicken broth.
  17. 17
    Stir until thickened, add the lemon juice and rind, correct the seasoning and pour over the stew.
  18. 18
    Heat well and serve sprinkled with parsley

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1266.5kcal
% Daily Value *
Total Fat 62.8g97%
Saturated Fat 16.6g83%
Cholesterol 453.6mg152%
Sodium 445.9mg19%
Total Carbohydrate 6.7g3%
Dietary Fiber 1.7g7%
Sugars 3.4g
Protein 145.1g291%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baby, blanquette, boiling, broth, carrot, chicken, chopped, cornstarch, cubed, diabetic, evaporated, fatfree, finely, frying, garni, grated, international, juice, lemon, low-fat
Read it online: https://www.chefs-mate.com/recipe/low-fat-blanquette-of-chicken/