Chicken and mushroom fricassee

Recipe Information

Ingredients

• 1 tablespoon olive oil

• 1 carton (10 ounces) white button mushrooms, rinsed and quartered

• 1 cup leeks, split into quarters, then sliced into small squares and rinsed well

• 1 cup potatoes, peeled and diced

• 1 cup celery, rinsed and diced

• 1 cup pearl onions, raw or frozen

• 3 cups low-sodium chicken broth

• 1 pound skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)

• 2 tablespoons fresh herbs (such as parsley or chives), rinsed, dried, and minced (or 2 teaspoons dried)

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• 2 tablespoons fat-free sour cream

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions

• Preheat the oven to 350°F.

• Heat the olive oil in large sauté pan. Cook the mushrooms in the oil until golden brown. Add the celery, leeks, potatoes, and onions. Cook for about 3-5 minutes, or until the vegetables are soft.

• Pour the chicken broth in the pan and bring to a boil. Add the chicken legs and cover.

• Remove the pan from the stove and cook in the heated oven for about 20 minutes.

• Once the chicken legs are tender, remove them from the pan.

• Place the pan back on stovetop. Bring the liquid to a boil and add the herbs and lemon juice.

• Mix the cornstarch with the sour cream in a bowl and add to the pan. Bring it back to a boil and then remove from the heat.

• Season with salt and pepper. Pour 1 cup of vegetables and sauce over the chicken.

Nutrition (per serving)

• Calories: 242 cal

• Total fat: 9g

• Saturated fat: 2g

• Cholesterol: 42mg

• Sodium: 430mg

• Potassium: 807mg

• Carbohydrate: 24g

• Fiber: 3g

• Protein: 20g