This recipe was adapted from http://teriskitchen.com/poultry/braisedchick-e.html
- 4 skinless, bone-in chicken thighs
- ¼ tsp. black pepper
- 2 Tbsp. olive oil
- ½ cup dry white wine
- 6 large cloves garlic, minced
- 2 large sweet potatoes, peeled and cut into 1-1/2 inch cubes
- 2 medium onions, peeled and cut into medium wedges
- 2 medium green bell peppers, chopped
- ½ - ¾ lb button mushrooms (cut into half if large)
- 1 teaspoon dried marjoram leaves
- (optional) ½ cup no-salt chicken bullion (or no-salt chicken broth)
- Pat chicken thighs dry with paper towels. Sprinkle pepper on both sides of each chicken thigh.
- Heat a large skillet over medium-high heat. Add the oil, then add the chicken thighs, meaty-side down. Brown the chicken on each side, about 4 minutes per side. After chicken has browned, remove it from the pan.
- Add the wine to the pan and bring to a boil, stirring the bottom of the pan to loosen any brown bits. Add the garlic to the wine and mix well. Then return the chicken to the pan.
- Add sweet potatoes, onions, and green peppers on top of the chicken. Then put the mushrooms on top, sprinkle with the marjoram. Optional: pour the chicken bullion over the top.
- Bring to a boil. Cover, reduce heat to medium-low and simmer until chicken is done and potatoes are tender, about 40 minutes. (If you don’t use the optional chicken bullion, you should check the skillet occasionally and add a little water if the pan is drying out.)
- If desired, you can thicken the sauce with corn starch before serving. (Remove the chicken and vegetables from the skillet. Mix 1 Tbsp corn starch in ⅛ cup cold water and add it to the sauce in the pan, stirring until well mixed. Bring mixture to a boil and boil a minute or two until sauce has thickened some.
Use cooked chicken prepared using fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 84 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 6% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 8% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
