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  Recipe Home » Diabetic » LOW FAT BLANQUETTE OF CHICKEN
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  LOW FAT BLANQUETTE OF CHICKEN
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 307
Ingredients:
12 chicken thighs
1 large onion
3 cloves
1 large carrot, cubed
1 bouquet garni
4 cake fat free chicken broth
1/2 pound mushrooms
1 Tbls. oil
salt and pepper, to taste
1/2 pound baby onions, peeled
1/2 C. evaporated skim milk
1 Tbls. cornstarch
lemon juice
1/2 tsp. lemon rind, finely grated
parsley, chopped
Instructions:
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, sauté 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 Tbls. 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. Serve sprinkled with parsley.
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