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Chicken, Vegetable, and Herb Medley
Source: dLife

Slow cooked herbed chicken and vegetables with a red wine sauce.

Rating:
Prep Time: 25 minutes
Cook Time: 5 hours
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 323.4
Total Carbs 8.7 g
Dietary Fiber 0.4 g
Sugars 1.5 g
Total Fat 8.9 g
Saturated Fat 2.3 g
Unsaturated Fat 2.2 g
Potassium 398.8 mg
Protein 46.6 g
Sodium 409.2 mg
Dietary Exchanges
, 1 1/2 Vegetables , 5 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

8 oz  Mushrooms, fresh, medium
3 oz  Onion, pearl
0 1/2 cup  fat free reduced sodium chicken broth
0 1/4 cup  red wine
2 tbsp  unsalted tomato paste
0 1/2 tsp  garlic salt
0 1/2 tsp  dried rosemary
0 1/2 tsp  ground thyme
0 1/4 tsp  black pepper
1 each  bay leaves
8 each  Chicken, broiler/fryer, thigh, with o skin, raw

Sauce
0 1/4 cup  fat free reduced sodium chicken broth
1 tbsp  cornstarch
1 pinch  chopped parsley
Directions
  1. In a 5 1/2- or 6-quart slow cooker place mushrooms and onions. Stir in the first 1/2 cup of chicken broth, wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken.
  2. Cover and cook on low-heat setting for 5 to 6 hours, or on high-heat setting for 2 1/2 to 3 hours.
  3. With a slotted spoon, transfer chicken and vegetables to a serving platter. Remove and discard bay leaf. Cover chicken and vegetables with foil to keep warm.
Sauce
  1. Pour cooking liquid into a glass measuring cup. Skim off fat. Measure 2 cups cooking liquid (add additional broth, if necessary to make 2 cups). Pour liquid into a medium saucepan.
  2. Combine in a small bowl the 1/4 cup chicken broth and the cornstarch. Stir into liquid in saucepan. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes.
  3. Spoon some of the sauce over chicken. Sprinkle with parsley (optional). Serve remaining sauce in a gravy boat on the table.

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