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Prep time - 10 minutes
Cook time - 30 minutes
Yields - 4 servings
Serving Size - 1 chicken leg, 1 cup vegetables and sauce
Ingredients
- 1 Tbsp olive oil
- 1 carton (10 oz) white button mushrooms, rinsed and quartered
- 1 Cup leeks, split into quarters, then sliced into small squares and rinsed well
- 1 Cup potatoes, peeled and diced
- 1 Cup celery, rinsed and diced
- 1 Cup pearl onions, raw or frozen
- 3 Cups low-sodium chicken broth
- 1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)
- 2 Tbsp each fresh herbs (such as parsley and chives), rinsed, dried, and minced (or 2 tsp dried)
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 2 Tbsp fat-free sour cream
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Directions
- 1. Preheat oven to 350 degrees.
- 2. Heat olive oil in a medium-sized heavy-bottom roasting or braising pan (a large sauté pan with a metal handle will work as well).
- 3. Add mushrooms to pan, and cook until golden brown, about 3 to 5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3 to 5 additional minutes.
- 4. Add chicken broth to the pan, and bring to a boil. Add chicken legs to the pan, cover, and place in the heated oven for about 20 minutes or until the chicken legs are tender when pierced with a fork (to a minimum internal temperature of 165 degrees).
- 5. When chicken legs are tender, remove legs from the pan, return the pan to the stovetop, and bring the liquid to a boil. Add herbs and lemon juice.
- 6. In a bowl, mix the cornstarch with the sour cream, and add to the pan. Bring back to a boil and then remove from the heat.
- 7. Season with salt and pepper, and pour 1 cup of vegetables and sauce over chicken.
Try serving over pasta.
Calories 242
Total fat 9 g
Saturated fat 2 g
Cholesterol 42 mg
Sodium 430 mg
Total fiber 3 g
Protein 20 g
Carbohydrates 24 g
Potassium 807 mg