Low-Cal Chicken & Mushroom One-Pot

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6
Servings

15m
Prep Time

40m
Cook Time

55m
Ready In

Recipe: #35141

June 23, 2020

recipe by:
ImPat

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recipe by:
ImPat

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (307.3 g)
Calories 138
Total Fat - 8.2 g
Saturated Fat - 2.2 g
Cholesterol - 27.7 mg
Sodium - 15495.6 mg
Total Carbohydrate - 7.5 g
Dietary Fiber - 2.1 g
Sugars - 4.5 g
Protein - 8.5 g
Calcium - 42.7 mg
Iron - 1.5 mg
Vitamin C - 11.5 mg
Thiamin - 0.1 mg

Step 1

Heat half the oil in a large frying pan over medium heat and cook the chicken, in 2 batches, for 5 minutes or until golden then transfer to a plate.

Step 2

Heat remaining oil in the pan and add the mushrooms and cook for 5 minutes or until golden and now add celery, shallot and garlic and cook, stirring occasionally, for 3-5 minutes or until soft.

Step 3

Stir in the tomato paste and cook for 2 minutes and then add the wine and cook, scraping base of pan with a wooden spoon, for 2 minutes or until reduced by half and then add the tomato, stock and thyme and bring to the boil.

Step 4

Return the chicken to the pan and simmer for 15 minutes or until sauce thickens slightly, season and stir in parsley and serve with couscous and beans, sprinkled with extra thyme.