6 chicken legs with thighs, skin removed
salt, pepper and paprika
2 tablespoons Dijon mustard
nonfat cooking spray
4 chopped green onions
1 tomato, peeled, seeded and chopped
1/2 pound sliced mushrooms
2 garlic cloves, crushed
1/2 teaspoon dry mustard
1/4 teaspoon thyme
1/4 teaspoon chopped fresh rosemary
3/4 cup dry red wine
1 cup low fat, low sodium chicken broth
Season chicken with salt, pepper and paprika. Spread with mustard. Heat large nonstick skillet and spray. Add chicken legs and brown on all sides. Sprinkle with green onions, tomato, mushrooms, garlic, mustard, thyme and rosemary. Pour on wine and stock. Bring to a boil, cover and simmer 45 minutes. Remove chicken and mushrooms with spoon and place on warm serving dish. Bring cooking liquids to a boil and reduce, stirring, over high heat until slightly thickened. Pour over chicken and serve. Serves 6.
Exchanges Per Serving:
1 Starch, 3 Lean Meat, 1 Vegetable
Nutrition Information:
Amount per serving
Calories 360, Calories From Fat 63, Total Fat 7 g, Saturated Fat 2 g, Pasilla 60 mg, Sodium 387 mg, Total Carbohydrate 22 g, Dietary Fiber 3 g, Sugars 6 g, Protein 28 g
Diabetic Index | Recipe Index | Home