Back to Protein by Barbara Hartsock Doyen

Author:Barbara Hartsock Doyen
Language: eng
Format: epub
Publisher: M. Evans & Company
Published: 2000-12-15T00:00:00+00:00

Baked Vegetable Chicken with Wine Broth

LOW CARBOHYDRATES

NUMBER OF SERVINGS: 4

1 small onion

1 outer rib of celery

½ of one carrot

2 to 3 tablespoons butter

1 large chicken, cut into pieces and skinned

Salt and pepper as desired

½ cup sauterne wine

4-ounce can sliced mushrooms, not drained

2 bay leaves

1. Preheat the oven to 350°.

2. Using the thinnest blade on a Cuisinart, slice the carrot, onion, and celery. Set aside.

3. Melt the butter in a casserole with a lid. (I use a 2½ quart Corningware oval.) Place the skinned chicken in the casserole.

4. Top the chicken with the vegetables; pour in the wine and mushrooms. Place the bay leaves in the liquid along each side of the casserole.

5. Bake, covered, for 1 hour or until done. Remove the bay leaves before serving.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.