Chicken and Mushroom Fricassee

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.

Recipe Yield: Yield: 4 servings Serving size: 1 chicken leg, 1 C vegetables and sauce

Source: Deliciously Healthy Dinners

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