Red Wine-Stewed Chicken
Zucchini Sauté and Spinach Salad
Ingredients
- 3 lb bone-in, skinless chicken thighs
- ¾ tsp salt
- ½ tsp pepper
- 2 cups coarsely chopped red onion
- 2 cups sliced carrots
- 2 Tbsp tomato paste
- 1 cup red wine
- 1 (14-oz) can low-sodium chicken broth
- 1½ Tbsp all-purpose flour
Instructions
- Heat a large Dutch oven coated with cooking spray over medium-high heat.
- Sprinkle chicken with salt and pepper; working in batches, brown chicken 2 to 3 minutes per side. Remove from pan.
- Re-coat Dutch oven with cooking spray; sauté onion and carrot 5 minutes. Add tomato paste; cook 1 minute, stirring constantly with a whisk.
- Stir in wine; bring to a boil, and cook until liquid is reduced by half.
- Return chicken to pan. Stir in broth, bring to a boil. Cover, reduce heat to medium, and simmer 30 to 40 minutes or until chicken is done.
- Transfer chicken and vegetables to a platter.
- Whisk flour into sauce; cook 1 minute or until slightly thickened, stirring constantly. Serve sauce over chicken.
Side Dish Ingredients
- 6 zucchini
- ¼ cup olive oil
- ¾ tsp salt
- 1 (10-oz) pkg baby spinach
- ¾ cup thinly sliced cucumber
- 2 Tbsp balsamic vinegar
- ¼ tsp crushed red pepper
Side Dish Instructions
- Cut zucchini into quarters lengthwise, and cut each quarter into 2-inch pieces.
- Heat 1 Tbsp oil in a nonstick skillet over medium-high heat.
- Add zucchini; sauté 5 to 6 minutes or tender crisp; sprinkle with ½ tsp salt.
- Combine spinach, cucumber, 3 Tbsp oil, vinegar, ¼ tsp salt and red pepper in a bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
290
|
100
|
390
|
| Fat (g) | 11 | 9 | 20 |
| Sat. Fat (g) | 3 | 1.5 | 4.5 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 13 | 3 | 16 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 420 | 330 | 750 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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