Saturday, September 1, 2007
Another Cooking Light Success!
My September issue of Cooking Light arrived a couple days ago and it was so hard t pick what recipe to try first. Sometimes there are just recipes that don't appeal to us but this issue is awesome! We decided to try the Braised Chicken with Red Potatoes and Tarragon Broth. I wasn't sure what "tarragon" was, and I couldn't find it in the store, so we used dried and it was really good! The broth was very flavorful and made the chicken super moist (it also made our house smell so good!). This could be served two ways, as a soup with the broth or as chicken and potatoes. We chose the second way and also had some steamed broccoli.
Braised Chicken with Red Potatoes and Tarragon Broth
(Source: Cooking Light September 2007)
2 tsp olive oil
1/3 cup finely chopped shallots **I used a white onion**
1 pound skinless, boneless chicken cut into bite size pieces
2 1/2 cups fat free chicken broth
1/2 cup white wine **All I had was cooking wine, so I added a splash of that then broth**
1 tsp fresh chopped tarragon **I used a couple pinches of dry tarragon leaves**
1/4 tsp black pepper
1/2 tsp salt
1 package (12 oz) red potato wedges such as Simply Potatoes
2 tbls chopped fresh parsley **I left this out because we didn't have it on hand**
1 tsp red pepper flakes **I added this**
Heat oil in large saucepan over medium-high heat. Add shallots (onions) to pain, saute 1 minute. Add chicken to pan, saute 2 minutes or until browned. Add broth, wine, tarragon, salt, pepper to pan. Bring this to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes, simmer 5 minutes or until potatoes are tender (I did this for about 7-10 minutes). Remove from heat, add parsley.
Yields: 4 servings (1 1/4 cup serving size)
Total POINTS: 5