Red Wine-Stewed Chicken
Potato-Green Bean Toss
Ingredients
- 4 bone-in chicken thighs, skin removed
- ¼ tsp salt
- ⅛ tsp pepper
- ½ cup chopped red onion
- 1 cup sliced carrots
- ½ (8-oz) pkg sliced baby portobello mushrooms
- 1 Tbsp tomato paste
- ½ cup dry red wine
- 1 cup low-sodium chicken broth
- ½ tsp cornstarch
- 2 tsp water
Instructions
- Sprinkle chicken with salt and pepper. Sear chicken in a Dutch oven coated with cooking spray over medium-high heat 2 to 3 minutes per side or until browned. Remove from pan.
- Sauté onion, carrots, and mushrooms in pot coated with cooking spray 5 minutes. Add tomato paste; cook 1 minute, stirring.
- Add wine; bring to a simmer, and cook until reduced by half. Return chicken to pot. Add broth; bring to a boil; cover, reduce heat to medium, and simmer 25 to 35 minutes or until chicken is done.
- Transfer chicken and vegetables to a serving platter. Whisk together cornstarch and water; add to pot. Cook 2 minutes or until sauce is thickened. Serve sauce over chicken.
- Serve sauce over chicken.
Side Dish Ingredients
- 1 (6-oz) red potato, cubed
- ½ lb green beans, trimmed
- 2 Tbsp light butter with canola oil
- 2 tsp Dijon mustard
- ½ tsp dried tarragon (or use dried oregano)
- ⅛ tsp salt
Side Dish Instructions
- Bring potato and water to cover to a boil in a saucepan over medium-high heat. Cook 10 minutes or until potato is tender when pierced with a fork, adding beans during last 5 minutes of cooking. Drain and toss with light butter and remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
330
|
140
|
470
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 17 | 21 | 38 |
| Fiber (g) | 4 | 6 | 10 |
| Sodium (mg) | 450 | 370 | 820 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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