Diabetic Recipes from Diabetic Gourmet Magazine
Follow Us: Follow Diabetic Gourmet Magazine on Twitter Like Diabetic Gourmet Magazine on Facebook Pin Diabetic Gourmet Magazine on Pinterest  Diabetic Gourmet Magazine on Google+
Diabetic Recipe Search - find diabetic recipes from Diabetic Gourmet Magazine


Search




Chicken and Mushroom Fricassee

Diabetic Chicken and Mushroom Fricassee Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Yield: 4 servings
Serving size: 1 chicken leg, 1 C vegetables and sauce
Ratings Rating: 5.00, 1 Votes | Read Comments
Add Star Rating | Add Comments
Print Version
Printer-Friendly Version
Share

Ingredients

  • 1 Tbsp olive oil
  • 1 carton (10 oz) white button mushrooms, rinsed and quartered
  • 1 C leeks, split into quarters, then sliced into small squares and rinsed well
  • 1 C potatoes, peeled and diced
  • 1 C celery, rinsed and diced
  • 1 C pearl onions, raw or frozen
  • 3 C low-sodium chicken broth
  • 1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)
  • 2 Tbsp each fresh herbs (such as parsley and chives), rinsed, dried, and minced (or 2 tsp dried)
  • 1 Tbsp lemon juice
  • 1 Tbsp cornstarch
  • 2 Tbsp fat-free sour cream
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Directions

  1. Preheat oven to 350F.
  2. Heat olive oil in a medium-sized heavy-bottom roasting or braising pan (a large saute pan with a metal handle will work as well).
  3. Add mushrooms to pan, and cook until golden brown, about 3-5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3-5 additional minutes.
  4. Add chicken broth to the pan, and bring to a boil. Add chicken legs to the pan, cover, and place in the heated oven for about 20 minutes or until the chicken legs are tender when pierced with a fork (to a minimum internal temperature of 165F).
  5. When chicken legs are tender, remove legs from the pan, return the pan to the stovetop, and bring the liquid to a boil. Add herbs and lemon juice.
  6. In a bowl, mix the cornstarch with the sour cream, and add to the pan. Bring back to a boil and then remove from the heat.
  7. Season with salt and pepper, and pour 1 cup of vegetables and sauce over chicken.

Nutritional Information (Per Serving)
Calories:242
Protein:20g
Sodium: 430 mg
Cholesterol:42 mg
Fat: 9g
Saturated Fat: 2g
Dietary Fiber: 3g
Carbohydrates: 24g

Source: Deliciously Healthy Dinners



Diabetic Recipe Archive

Newest Top Rated Most Downloaded
Main Categories
Appetizers | Breads | Breakfast/Brunch
Desserts | Main Courses | Salads
Sandwiches/Wraps | Soups | Stew
Side Dishes | Sauces/Condiments
Holidays/Occasions | Regional/Ethnic
Ingredients
Fruit | Grains | Meat | Nuts | Poultry
Pasta | Seafood | Sweeteners | Vegetables | Herbs/Spices | Grains

All Diabetic Recipe Categories

Popular Recipe Searches

Diabetic Desserts | Diabetic Cake
Muffins | Zucchini Bread | Chicken
Cheesecakes | Blueberry Muffins
Diabetic Meatloaf Recipe | Shrimp
Slow Cooker Recipes | Side Dishes
Key Lime Pie | Peanut Butter Cookies
Banana Bread | Diabetic Cookies
Meatballs | Baked Chicken | Pies

Sponsored Listing
More Diabetes Information
More Diabetic Gourmet Magazine Information

Free Subscriptions

Stay informed, up-to-date, and well-prepared for a healthful and delicious diabetes lifestyle. Sign up below to receive amazing recipes, engaging articles, helpful and healthful tips, important news, recalls and more.
Your Email Address:
Subscriptions to Choose From:
The Diabetic Newsletter
The Diabetic News
Daily Diabetic Recipe
Diabetic Gourmet Contest Alert
Enter the security code shown:


We do not share, rent, or sell our lists to anyone. Period. Read our terms and privacy policy.
Some of our Sponsors
Sponsored Listing

Copyright CAPCO Marketing. All Rights Reserved.