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Ingredients
1 tablespoons olive oil
6 bone-in chicken thighs
1 potato, peeled and chopped
1 yellow onion, finely chopped (1 cup)
2 carrots, chopped
2 garlic cloves, minced
3/4 cup white wine (such as Chardonnay)
1 cup reduced-sodium chicken broth
3 sprigs fresh thyme
Juice of 1 lemon
1/2 teaspoon salt
Coarsely ground black pepper
1 tomato, chopped
1/2 lemon, thinly sliced (optional)
Instructions
6 bone-in chicken thighs
1 potato, peeled and chopped
1 yellow onion, finely chopped (1 cup)
2 carrots, chopped
2 garlic cloves, minced
3/4 cup white wine (such as Chardonnay)
1 cup reduced-sodium chicken broth
3 sprigs fresh thyme
Juice of 1 lemon
1/2 teaspoon salt
Coarsely ground black pepper
1 tomato, chopped
1/2 lemon, thinly sliced (optional)
1. Heat oil in a large heavy skillet over medium heat. Add chicken, and brown on both sides, 10 to 15 minutes. Remove from pan. Add potato, onion and carrots; cook 5 minutes.
2. Return chicken to pan (with any juices). Add garlic, wine, broth, thyme, lemon juice, salt and pepper. Cover and simmer 15 to 20 minutes. Add chopped tomato and serve. Garnish with lemon slices, if desired. Serves 4.
Recipe by Chef Jon Ashton, "Jon's Dinner on a Dime," Sept. 2009.
Nutritional Information
2. Return chicken to pan (with any juices). Add garlic, wine, broth, thyme, lemon juice, salt and pepper. Cover and simmer 15 to 20 minutes. Add chopped tomato and serve. Garnish with lemon slices, if desired. Serves 4.
Recipe by Chef Jon Ashton, "Jon's Dinner on a Dime," Sept. 2009.
Per serving: 320 calories, 12g fat, 75mg chol., 24g prot., 21g carbs., 3g fiber, 540mg sodium.
