The No-Salt Cookbook by David C. Anderson & Thomas D. Anderson

Author:David C. Anderson & Thomas D. Anderson
Language: eng
Format: epub
Tags: ebook, book
Publisher: Adams Media, Inc.
Published: 2001-07-15T00:00:00+00:00

BORDEAUX BRAISED CHICKEN

olive oil

1 c. chopped onion

1 c. chopped carrot

1 c. chopped green pepper

3 sprigs fresh tarragon

3 sprigs fresh sage

6 stalks fresh parsley

freshly ground black pepper to taste

2 c. Bordeaux wine

1 c. low-sodium chicken broth

8 small pieces of dark chicken meat (drumsticks and thighs)

Heat a pan large enough for all the ingredients to medium-high and coat the bottom with oil. Add the onion, carrot, and green pepper. Cook for about 10 minutes, stirring occasionally, then add the herbs and black pepper, and cook for another 5 minutes. Add the wine and the chicken broth; stir to blend. Cook the mixture until it is reduced by half. Add the chicken, cover, and allow to simmer very gently until the meat is falling off the bone, about 45 minutes. Remove the chicken to a serving plate. Strain the sauce and drizzle a little over the chicken, reserving the rest in a gravy boat to serve with the meat.

YIELD: Serves 4

SODIUM CONTENT: 153 mg. of sodium per serving

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