Ragout of Chicken, Sweet Potato and Broccoli

[Guest guest]

Ragout of Chicken, Sweet Potato and Broccoli

1-1/2 lbs chicken thighs, skinned

2 tbsps flour

1 tsp paprika, preferably Hungarian

1/4 tsp freshly ground black pepper

1/4 tsp salt

1 tbsp olive oil

1 large onion, halved lengthwise and slices crosswise (6 ozs)

2 cloves garlic, minced

1 (10-1/2 oz) can reduced-sodium chicken broth or 1-1/3 cups homemade

1 bay leaf

2 medium sweet potatoes, peeled and quartered (1 lb)

3 cups broccoli florets (6 ozs)

1 teaspoon finely grated lemon peel

Dredge chicken in flour combined with paprika, pepper, and salt,

patting in flour to use all. Heat oil in large, deep skillet over

medium heat. Saute chicken in oil until lightly browned, about 3 to 4

minutes per side. Add onion and garlic; cook 1 minute. Add broth, bay

leaf and potatoes. Cover and simmer over low heat 30 minutes. Tuck in

broccoli, cover, and continue to simmer until chicken and potatoes

are tender and broccoli is crisp-tender, about 8 minutes. Remove

chicken and vegetables to serving platter; boil pan juices over high

heat until thickened, about 5minutes. Spoon over chicken and

vegetables; sprinkle with lemon peel, if desired.

Serves 4

338 Calories, 13g Fat, 4g Fiber, 30g Carbs, 26g Protein, 231mg Sodium

The American Diabetes Association Family Cookbook