This is a French classic dish, such as aioli is a known speciality
of Provence. french chicken recipes
are extremely rich and this is special because it is low in fat - this is no
exception. Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat
2.5g;Iron 20% Exchanges: 1½ Starch, 2 Lean Meat, ½ Fat Carbohydrate Choices: 1½Trans
Fat 0g); Cholesterol 45mg; Sodium 360mg; Total Carbohydrate 23g (DietaryFiber
1g); Protein 18g % Daily Value: Vitamin A 40%; Vitamin C 6%; Calcium 4%;
Preparation Time: twenty-five Minutes Start to Finish:
three Hours twenty-five Minutes Makes: 8 servings
¼ cup chopped sun-dried tomatoes in oil, drained
2 tablespoons fresh lemon juice
2 tablespoons herbes de Provence
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon finely chopped garlic
8 bone-in chicken thighs (about 2 Ib), skin and fat removed
1½ cups sliced fresh mushrooms (4 oz)
1 medium carrot, shredded (½ cup)
1 cup uncooked regular long-grain white rice
2 cups boiling water
2 teaspoons grated lemon peel
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Country French Chicken and Rice |
In one-gallon resealable food storage plastic bag, mix sun dried tomatoes, herbes de Provence, oil, lemon juice, garlic and a half teaspoon
of the salt. Add chicken and mushrooms; seal bag. Turn to coat mushrooms and
chicken in marinade. Refrigerate at
least two hours but no longer than 24 hours.
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking
dish with cooking spray. In the baking dish, stir together carrot, rice, remaining
a half teaspoon boiling water and salt. Remove chicken from marinade; arrange
over rice mixture. Pour mushrooms and marinade evenly over top.
You should cover with foil. Bake 40 to 50 minutes or until
liquid is absorbed and juice of chicken is clear when thickest part is cut to
bone (at least 165°F). Sprinkle with lemon peel and parsley.
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