Chicken Braised in Red Wine with Mushrooms
5.9g
Net Carbs
67.4g
Protein
41.1g
Fat
1.8g
Fiber
699
Calories
Ingredients:
- 1 tablespoon Tomato Paste
- 8 ounces Red Table Wine
- 1/2 tablespoon Marjoram (Dried)
- 64 ounces Chicken Leg, bone-in, with skin
- 1/2 cup chopped Shallots
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 8 ounces Mushroom Pieces and Stems
- 2 tablespoons Unsalted Butter Stick
- 3 tablespoons Peanut Oil
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 1/4 cup.
- Season chicken with salt and pepper. Place 1/4 cup baking mix in a plastic or paper bag. Add chicken in batches, and shake to coat.
- In a large stock pot (or Dutch oven) over medium heat, melt butter and oil. Brown chicken in batches and transfer to plate.
- Add chopped shallots to pot and sauté over medium heat for about 5 minutes, or until softened. Add tomato paste and cook for another minute. Pour in wine and increase heat to high. Boil wine until reduced by half, about 5 minutes.
- Add chicken broth, sliced mushroom and chicken pieces. Reduce heat to low, cover partially and simmer 45 minutes, until chicken is cooked through and sauce has thickened. Stir in chopped fresh marjoram and serve.
