Ingredients:
1/4 lb whole chicken
2 carrots -- scrubbed and
1 halved
1 onion -- peeled and halved
1 celery rib -- cut in thirds
5 peppercorns
1 bay leaf
1 water
3 tbsp vegetable oil
1 onion -- chopped
2 carrots -- peeled and
1 sliced
1 celery rib -- sliced
2 potatoes -- peeled and
1 chopped
4 tbsp flour
1/4 cup parsley -- chopped
1 salt and pepper
Instructions:
In a large pot combine chicken, carrots, onion, celery, peppercorns,
and bay leaf. Cover with water and bring to a boil. Reduce heat and
simmer for 1 to 1 1/2 hours. When meat is falling off the bone,
remove the chicken from the pot and set aside to cool. Strain and
reserve to remove vegetables and reserve stock. When chicken is cool,
remove all meat from the bones and shred.
In a large heavy pot, heat oil over medium high heat. Stir in onion
and cook for 1 minute. Stir in carrots, celery and potatoes and toss
to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2
minutes. Add reserved stock and stir until it thickens. Add an
additional cup of water if more liquid is needed. Simmer for 30
minutes or until vegetables are tender. Stir in chicken and parsley
and season with salt and pepper.
Yield: 4-6 servings
Recipe By :
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"It's true that I did get the girl, but then my grandfather always said, Even a blind chicken finds a few grains of corn now and then." - Lyle Lovett
Chicken In A Pot With Dumplings Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
