Chicken: 6 pt. Creole Chicken
Source of Recipe
www.chefmom.com
List of Ingredients
1 tsp olive oil
10 ounces skinless boneless chicken thighs, cut into 8 equal pieces
1 cup diced onions
1/2 cup finely diced celery
1/2 cup diced green bell pepper
1 cup drained canned Italian tomatoes, coarsely chopped
1/2 cup (4 fluid ounces) dry white wine
1/2 cup low sodium chicken broth
2 tsp wine vinegar
1 bay leaf
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp black pepper
2 cups hot cooked long grain riceRecipe
1. In medium skillet, heat oil; add chicken. Cook over medium heat 2 minutes on each side, until golden brown. Remove chicken from skillet; set aside.
2. To same skillet, add onions, celery and green pepper; cook, stirring frequently. 4-5 minutes, until onions are golden brown. Add tomatoes, wine, broth, vinegar, bay leaf, thyme, salt and black pepper. Bring liquid to a boil, scraping up browned bits from bottom of skillet; cook, stirring frequently, until mixture is reduced by a third.
3. Add reserved chicken to tomato mixture; stir to combine. Reduce heat to low; simmer, covered, 10-15 minutes, stirring occasionally, until chicken is cooked through. Remove and discard bay leaf.
4. To serve, spoon rice onto serving platter; top with chicken mixture.
Makes 4 servings
Per serving: 284 calories; 18 g protein; 5 g fat; 37 g carbohydrates;64 mg calcium; 454 mg sodium; 59 mg cholesterol; 2 g dietary fiber.
Points per serving: 6
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