One Pot 30 Minute Meal - Chicken with Mushrooms and Green beans
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Chicken thighs are not as low fat as chicken breasts, but they are moist, succulent and rich. You can almost always find organic chicken thighs which I think taste even juicier than the regular ones. When I grill, I buy the ones with bone in and skin in, but this wonderful one pot recipe calls for the boneless and skinless variety. Made with fresh green beans and mushrooms, this meal is delicious when served with something simple like quiona or rice and a quick salad.
Ingredients:
- 1 pound boneless, skinless chicken thighs
- 1/2 cup of seasoned flour (flour with 2 tsp dried herbs and freshly ground black pepper added)
- 1/2 cup fat-free, low-sodium chicken broth
- 1 cup sliced carrots, steamed
- 1 medium onion, chopped
- 2 cloves garlic
- 1 cup of fresh green beans, cut into small pieces and steamed
- 1 cup sliced mushrooms
- 3/4 cup red wine
Preparation:
Dredge chicken thighs in seasoned flour. Heat oil on medium heat in large Dutch oven. Brown chicken thighs for 3-4 minutes. Transfer browned chicken to a plate. Add 1 tbsp chicken broth followed by veggies and garlic, and sauté for 2-3 minutes, stirring constantly. Add red wine and chicken broth, cover and cook for 15 minutes until chicken thighs are cooked through and vegetables are tender.
Serves 4.
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