Chicken Chasseur
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 tablespoon Extra virgin olive oil
8 Skinless Chicken thighs -- about 2 pounds
1 small leek
1 medium onion -- peeled and chopped
1 1/2 tablespoons all-purpose flour
1 cup white wine
1 can whole peeled tomatoes in juice -- 15 oz
5 garlic cloves
20 medium mushrooms
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon soy sauce
1 tablespoon tarragon

Heat the olive oil until it is hot in a large nonstick skillet. Add the chicken thighs in one level and cook them for 5 minutes on each side over medium to high heat.
Transfer to a large sturdy pan arranging them side by side in single layer pan.
To the drippings in the skillet add the leek an onion, and saute for 30 seconds. Add the flour, mix it in well and cook for 30 seconds. Then mix in the wine and tomatoes. bring the mixture to a boil over medium heat, and pour it into the saucepan containing the chicken.
Stir in the garlic, mushrooms, thyme, rosemary, salt, pepper and soy sauce.
Bring the mixture to a boil over high heat, stirring occasionally to prevent the Chicken from scorching. Then cover the pan, reduce the heat to low and cook for 25 minutes. Sprinkle on the tarragon and mix it in.

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Per Serving (excluding unknown items): 305 Calories; 9g Fat (31.6% calories from fat); 31g Protein; 15g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 922mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Moroccan Chicken and Lentils
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 teaspoons vegetable oil
16 ounces chicken breats -- cut in 1" pieces
2 cups onion -- chopped
1 teaspoon salt
1 teaspoon coriander seed -- ground
1/2 teaspoon cumin -- ground
1/2 teaspoon cinnamon -- ground
1/4 teaspoon red pepper -- ground
2 garlic clove
2 tablespoons tomato paste
3 cups lentils, cooked -- brown canned
3/4 cup vegetable broth
6 tablespoons golden raisins

Heat oil in a large nonstick skillet over medium high heat. Add chicken; saute 5 minutes or until browned. Remove chicken from pan. Add onion and next 6 ingredients (onion through garlic) to pan; saute 3 minutes
Add tomato paste and cook 1 minute, stirring constantly. stir in chicken, lentils, broth, and raisins. Reduce heat and cook 5 minutes or until chicken is done, stirring occasionally.

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Per Serving (excluding unknown items): 332 Calories; 6g Fat (16.0% calories from fat); 16g Protein; 57g Carbohydrate; 15g Dietary Fiber; trace Cholesterol; 911mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0