Chicken with Veggies in White Wine Sauce

One-Pot Chicken and Vegetables in White Wine SauceI am constantly experimenting with different ways to prepare chicken even though I may not always share the results with you. This dish is the outcome of some recent experimenting. Initially, I planned to use a pan-roasting method to prepare a few chicken legs but it was too hot in New York City so I refused to switch on the oven. Instead I made the entire dish on the stove-top. The results were moist chicken legs and a flavorful white wine sauce. This gluten-free dish is also very high in Vitamin A; one serving accounts for 94% of the recommended daily value of Vitamin A.

For the veggies, I used bell peppers, zucchini, celery and carrots however you can  use almost any combination of vegetables. I also tried it with mushrooms and cherry tomatoes in place of the zucchini and bell peppers (see picture below).  I recommend having this dish with sauteed spinach and some quinoa or rice.

One-Pot Chicken and Vegetables in White Wine Sauce Alternative (Tomatoes and mushrooms)


Prep Time: 10 minutes . Cook Time: 45 minutes . Yield: Serves 6

INGREDIENTS
6 Chicken Legs, skin removed
2 Medium Carrots, chopped
2 Stalks Celery, chopped
4 Cloves Garlic, minced
1 Red Bell Pepper, chopped
1 Zucchini, chopped
1 Cup Shallots, chopped
1 Cup Vegetable Broth
1/2 Cup White Cooking Wine
2 Sprigs Thyme
2 Sprigs Rosemary
Salt and Black Pepper to taste
1 Tbsp Olive Oil
METHOD
1. Season chicken with salt, pepper and paprika; feel free to also add any other poultry seasoning you like. Let chicken marinate for at least 30 minutes.
2. In a large skillet heat oil over medium-high heat. Cook chicken for about 5 minutes on each side until a rich medium brown on the outside; the chicken should not be fully cooked. Remove chicken from skillet and set aside.
3. In the same skillet, add celery, shallots and garlic; cook until shallots are translucent.
Pour in white wine and broth, while at the same time scraping the brown bits from off the base of the pan.
4. Return chicken along with carrots, bell peppers, thyme and rosemary to the pan. Cover and cook in oven for 30 minutes until chicken is cooked. During the last 5-10 minutes of cooking, at the zucchini.
5. Serve chicken with vegetables and some of the sauce.

Nutrition per serving (1 Chicken leg & approx. 3/4 cup of vegetables): 152 Cals; 13g Carb; 6g Fat; 14g Protein; 1g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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