Braised Chicken Thighs - ThinnerTimes

MiladyB · 04-11-2007, 09:04 AM

I know some of you shy away from chicken thighs because they have more fat than the breast but have you ever really looked at the fat content? It really isn't bad. Its typically less than red meat. I always buy the skinless thighs and cut off any visible fat. I love the chicken thighs because they are much more moist than the breast and my pouch loves them! Thought I would share a few recipes I've dug up.

Braised Chicken Thighs
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INGREDIENTS:
1 pound boneless, skinless chicken thighs, trimmed of excess fat
1/2 cup of seasoned flour (flour with 2 tsp dried herbs and freshly ground black pepper
added)
1 tbsp fat-free, low-sodium chicken broth
1 cup sliced carrots
1 medium onion
2 cloves garlic
1 cup of green beans
1 cup sliced mushrooms
3/4 cup red wine
1/2 cup fat-free, low-sodium chicken broth

PREPARATION:
Dredge chicken thighs in seasoned flour. Heat oil on medium heat in large Dutch oven.
Brown chicken thighs for 3-4 minutes. Transfer browned chicken to a plate. Add 1 tbsp
chicken broth followed by veggies and garlic, and sauté for 2-3 minutes, stirring
constantly.

Add the chicken back in.

Add red wine and chicken broth, cover and cook for 15 minutes until chicken thighs are
cooked through and vegetables are tender.

Serves 4.

Per Serving: Calories 258, Calories from Fat 44, Total Fat 4.9g (sat 1.1g),
Cholesterol 94mg, Sodium 127mg, Carbohydrate 27.7g, Fiber 3.6g, Protein 25.9g