Dijon Chicken Stew
Source: Spice it up! Winter 2013/2014
Ingredients
Adjust Servings:
| 1 cup yellow onion diced | |
| 1 cup frozen green peas | |
| 1 cup red pepper diced | |
| 2 cups green cabbage chopped | |
| 4 (1lb) boneless and skinless chicken thighs | |
| 2 cloves garlic minced | |
| 3 tablespoons fresh sage finely chopped (or 1 tablespoon dry sage leaves) | |
| 1/2 teaspoon ground black pepper | |
| 1 1/4 cup no salt added chicken broth | |
| 1/2 cup milk | |
| 4 tablespoons Dijon mustard | |
| 3 tablespoons cornstarch |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 256Kcal | ||||||||||||||||||
| Protein | 27g | ||||||||||||||||||
| Carbohydrates | 21g | ||||||||||||||||||
| Fibre | 4.1g | ||||||||||||||||||
| Total Fat | 7g | ||||||||||||||||||
| Saturated Fat | 1g | ||||||||||||||||||
| Cholesterol | 83mg | ||||||||||||||||||
| Sodium | 374mg | ||||||||||||||||||
| Potassium | 595mg | ||||||||||||||||||
| Phosphorus | 330mg | ||||||||||||||||||
Dijon Chicken Stew:
Downloadable/printer-friendly version
Ingredients
-
1 cup yellow onion diced
-
1 cup frozen green peas
-
1 cup red pepper diced
-
2 cups green cabbage chopped
-
4 (1lb) boneless and skinless chicken thighs
-
2 cloves garlic minced
-
3 tablespoons fresh sage finely chopped (or 1 tablespoon dry sage leaves)
-
1/2 teaspoon ground black pepper
-
1 1/4 cup no salt added chicken broth
-
1/2 cup milk
-
4 tablespoons Dijon mustard
-
3 tablespoons cornstarch
Preparation
|
1
Done
|
Place vegetables on the bottom of a slow cooker. Sprinkle with garlic, sage, and black pepper. Lay the chicken thighs on top of the vegetables. |
|
2
Done
|
In a large bowl, whisk together chicken broth, milk, mustard and cornstarch. Pour this liquid mixture over the chicken and vegetables. |
|
3
Done
|
Choose the low heat setting on the slow cooker and cook for a minimum of 6 hours. Cooking times may vary depending on the model of the slow cooker. This recipe can also be made in a 350° F preheated (conventional) oven. Instead of in the slow cooker, place all ingredients in an ovenproof dish. Cover with foil and bake for approximately 45 minutes or until a meat thermometer reads 165°F. |
|
4
Done
|
Serve with white rice. |
