Dinner

Cooking Light Chicken Braised in Wine and Rosemary is for Dinner.

Cooking Light Chicken Braised in Wine and Rosemary takes 37 minutes to prepare.

Cooking Light Chicken Braised in Wine and Rosemary takes 37 minutes to cook.

Cooking Light Chicken Braised in Wine and Rosemary makes 8 servings.

The ingredients for Cooking Light Chicken Braised in Wine and Rosemary are:

8 bone-in chicken thighs, skin removed
1/2 tsp salt
1/2 tsp black pepper
2 TBS olive oil
1/4 cup all purpose flour
1/2 cup shallots (i substituted onions)
1 TBS chopped garlic
1 tsp chopped fresh rosemary (i used dried)
1 cup chianti or rich red wine
1 cup unsalted chicken stock
1 tsp sugar
1 (14.5 oz) can tomatoes (can be whole and crushed by you, or chopped already in can), undrained
1 bay leaf
parsley for garnishing

Here is how you make Cooking Light Chicken Braised in Wine and Rosemary:

make 1, 1/2 inch deep cut in each piece of chickensprinkle evenly with 1/4 tsp salt & pepperhealt dutch oven over high heatadd oil to pan, swirl to coatplace flour in shallow dishdredge chicken in flouradd chicken to pan; cook 5 minutes on each side; remove chicken from panadd shallots, garlic and rosemary to pan; cook 2 minutes or until tender, stirring frequentlyadd wine to pan, bring to a boil & cook 1 minute, scraping pan to loosen browned bitsadd remaining 1/4 tsp salt, pepper, chicken stock, sugar, tomatoes and bay leaf; bring to a boilreturn chicken to panreduce heat to medium, cook partially covered for 5 minutes or until chicken is done, turning onceServing Size: one thigh with juices - 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JPWINNE.

The nutritional information for Cooking Light Chicken Braised in Wine and Rosemary is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 171.6

• Total Fat: 6.3 g
• Cholesterol: 57.9 mg
• Sodium: 384.9 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 0.6 g
• Protein: 14.8 g