Low-Cal Chicken & Mushroom One-Pot

6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


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

Original recipe yields 6 servings
OK

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.

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