Low-fat blanquette of chicken
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Low-fat blanquette of chicken
  Low Fat    Chicken    Diabetic    Poultry  
Last updated 10/4/2011 7:55:33 PM. Recipe ID 16631. Report a problem with this recipe.
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      Title: Low-fat blanquette of chicken
 Categories: Diabetic, Poultry, Soups/stews, Low-fat/cal, Main dish
      Yield: 6 Servings
 
     12    Chicken Thighs
      1 lg Onion
      3    Cloves
      1 lg Carrot, cubed
      1    Bouquet Garni
      4 c  Fat-Free Chicken Broth
    1/2 lb Mushrooms
      1 tb Oil
           Salt and Pepper
    1/2 lb Baby Onions, peeled
    1/2 c  Evaporated Skim Milk
      1 tb Cornstarch
           Lemon Juice
    1/2 ts Lemon Rind, finely grated
           Parsley, chopped
 
  Remove and discard skin and fat from the chicken thighs; place in a
  frying pan. Add onion stuck with cloves, carrot and bouquet garni.
  Cover with chicken broth, season and slowly bring to a boil. Turn
  down to a simmer and cook until tender, lid askew, for 30 minutes.
  
  Meanwhile, saute the mushrooms in the oil, season with salt and
  pepper, cover and cook gently until mushrooms give up all their
  juices. Remove the mushrooms to a plate leaving the juices in the
  skillet. Add the baby onions to the skillet and cook, covered, until
  tender. If needed, add 1 or 2 tb of water or broth while cooking. Mix
  together onions and mushrooms, set aside.
  
  Remove the cooked chicken thighs to a plate, strain the cooking broth
  into a bowl. Return the chicken thighs to the pan and spread the
  onions and mushrooms over them.
  
  Bring broth to a simmer in a saucepan. Mix the evaporated milk with
  the cornstarch and slowly pour, stirring, into the chicken broth.
  Stir until thickened, add the lemon juice and rind, correct the
  seasoning and pour over the stew. Heat well and serve sprinkled with
  parsley.
  




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Recipe ID 16631 (Apr 03, 2005)

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