Chicken Pot-Au-Feu

Chicken Recipes 'To-Go'

Chicken In Wine Recipes

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Ingredients:

1 whole frying chicken, cut
1 up or 4 whole chicken legs
3 to 4 large carrots, cut into 3inch, lengths and quarter
1 bay leaf
1/2 tsp thyme, rubbed
2 tsp chicken bouillon
6 to 8 small thin skinned
1 potatoes
2 cloves garlic, chopped
1 large onion, cut in
1 thin wedges
1/2 cup dry white wine

Instructions:

In a three quart bowl or casserole, that will fit in a large pot or
Wok for steaming, place the potatoes, carrots, onions and bay leaf.
Cover with the chicken pieces, skin side up. Mix the wine, thyme,
garlic and bouillon. Pour the wine mixture over the chicken.

Place the bowl or casserole on a rack in a large pot or Wok. Pour
enough water in the pot or Wok to just cover the rack.

Cover the pot and bring the water to a boil, reduce the heat and
steam the chicken for 1 1/4 to 1 1/2 hours or until the chicken is
done and the vegetables are tender.

Remove the chicken and vegetables from the pot and serve with Dijon
mustard and horseradish. The broth may be shimmed of fat and served
in cups with the chicken or reserved for future use.

Servings: 4

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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.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)