Glazed Chicken with Vegetables

[Guest guest]

>

> Glazed Chicken with Vegetables

> Serves 8

>

> This one-pot meal was a hit at a four-generation taste test. Everyone from

> 4

> to 84 voted for it. Serve with a light salad and some crusty bread.

> Energy-saving tip: Make enough for another meal. Reheat as is in the

> microwave

> oven. A little more broth or water may be needed for top or range heating.

>

> 4 lb chicken parts, skin and fat removed

> 3 tbsp corn oil

> 1/2 tsp salt (optional)

> 1/4 tsp pepper

> 2 tbsp flour

> 1 tsp sugar

> 1/4 tsp thyme

> 1/4 tsp rosemary

> 2 tbsp lemon juice

> 1 (8 oz) can mushrooms with liquid

> 1 cup homemade chicken broth, divided

> 1/2 cup dry red wine

> 2 lb small onions, peeled

> 1 lb carrots, peeled, quartered, and cut into 2-inch chunks

>

> In large heavy kettle, brown chicken in oil, salt and pepper. Remove

> chicken.

> Stir flour, sugar, thyme and rosemary into drippings until smooth.

> Add lemon juice, mushroom juice, and 1/2 cup chicken broth, stirring until

> it

> boils.

> Add wine, onions, carrots, mushrooms, and chicken. Cover and simmer until

> vegetables are almost tender, about 20-30 minutes, adding more chicken broth

> if

> needed to keep food from sticking.

>

> Remove cover; stir and continue cooking at slightly higher heat until most

> of

> the liquid is gone and chicken and vegetables are coated with a thick glaze.

>

> Exchanges: Starch/Bread 1;Lean Meat 5;Vegetable 2

> Calories 364;Carb 19g;Protein 45g;Fat 12g;Chol 107mg;Fiber 3g;Sodium 420mg

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