Ingredients:
3 tbsp olive oil
2 tbsp minced fresh thyme
3 tsp minced fresh marjoram
1 1/2 tsp dry mustard
1 tsp minced fresh rosemary
1 chicken, (3 1/2-lb) cut into 8 piec, es
1 1/2 cup finely chopped onion
2 tbsp minced garlic
1 cup dry white wine
1 cup canned low-salt chicken broth
6 tbsp dijon mustard
Instructions:
Stir 1 tablespoon oil, 1 tablespoon thyme, 1 1/2 teaspoons marjoram,
dry mustard and 1/2 teaspoon rosemary in small bowl until paste
forms. Rub paste all over chicken. Place in bowl; chill 2 hours or
overnight.
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
Sprinkle chicken with salt and pepper. Add chicken to pot and cook
until brown on all sides, about 12 minutes. Transfer to bowl.
Add onion to pot; saute over medium-high heat until tender, about 8
minutes. Add garlic; saute 2 minutes. Add wine, broth, Dijon mustard
and 1 tablespoon thyme, 1 1/2 teaspoons marjoram and 1/2 teaspoon
rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat to
medium-low. Cover; simmer until chicken is cooked, about 25 minutes.
Transfer chicken to platter; cover to keep warm. Boil liquid in pot
until thickened to sauce consistency, whisking often, about 10
minutes. Season sauce with salt and pepper. Pour over chicken.
Bon Appetit January 1998
Servings: 4
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)
Mustard-Braised Chicken Jb Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
