Cooking Light Chicken Braised in Wine & Rosemary

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.6
  • Total Fat: 6.3 g
  • Cholesterol: 57.9 mg
  • Sodium: 384.9 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 14.8 g

View full nutritional breakdown of Cooking Light Chicken Braised in Wine & Rosemary calories by ingredient
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Number of Servings: 8


    8 bone-in chicken thighs, skin removed
    1/2 tsp salt
    1/2 tsp black pepper
    2 TBS olive oil
    1/4 cup all purpose flour
    1/2 cup shallots (i substituted onions)
    1 TBS chopped garlic
    1 tsp chopped fresh rosemary (i used dried)
    1 cup chianti or rich red wine
    1 cup unsalted chicken stock
    1 tsp sugar
    1 (14.5 oz) can tomatoes (can be whole and crushed by you, or chopped already in can), undrained
    1 bay leaf
    parsley for garnishing


make 1, 1/2 inch deep cut in each piece of chicken
sprinkle evenly with 1/4 tsp salt & pepper
healt dutch oven over high heat
add oil to pan, swirl to coat
place flour in shallow dish
dredge chicken in flour
add chicken to pan; cook 5 minutes on each side; remove chicken from pan
add shallots, garlic and rosemary to pan; cook 2 minutes or until tender, stirring frequently
add wine to pan, bring to a boil & cook 1 minute, scraping pan to loosen browned bits
add remaining 1/4 tsp salt, pepper, chicken stock, sugar, tomatoes and bay leaf; bring to a boil
return chicken to pan
reduce heat to medium, cook partially covered for 5 minutes or until chicken is done, turning once

Serving Size: one thigh with juices - 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JPWINNE.

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