Wednesday, May 5, 2010

Chicken In Garlic Sauce

chicken breast halves, skinned (about 1 pound)
2 chicken drumsticks, skinned (about 3/4 pound)
2 chicken thighs, skinned (about 3/4 pound)
1/2 teaspoon kosher salt
1 tablespoon olive oil
10 garlic cloves, crushed
1 dried hot red chili, or 1/4 teaspoon crushed red pepper
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1/4 teaspoon saffron threads, crushed
1 bay leaf
2 tablespoons minced fresh parsley
1. Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic and chili, and cook for 5 minutes, stirring frequently.
2. Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Discard chili and bay leaf. Sprinkle with parsley.
Serves 4
- Cook's note: Braising chicken, as in cooking with a small amount of liquid, helps keep meat moist as it cooks, according to "Joy of Cooking." The cover helps create continuous hands-free baking.
Braising also enriches the sauce with the flavor of the chicken drippings. Don't forget to deglaze the pan and pour the resulting sauce over the chicken.
- Per serving: 231 calories, 8 grams fat, .2 gram fiber, 34.1 grams protein, 2.6 grams carbohydrate, 426 milligrams sodium, 115 milligrams cholesterol
Values are approximate.

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