Low-Cal Chicken & Mushroom One-Pot
Servings
Prep Time
Cook Time
Ready In
Recipe: #35141
June 23, 2020
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Vegetables, Celery, Mushrooms, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Diabetic, Low Calorie, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Canned Tomatoes, Boneless Pieces more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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.
Tips & Variations
No special items needed.