|Preparation Time||10 Minutes|
|Cook Time||30 Minutes|
|Total Time||40 Minutes|
|Cook Method||Braising; Sautï¿½ing; Stove Top|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein|
1 tablespoon olive oil
1 carton (10 ounces) 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 pound skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat the oven to 350ï¿½F.
Heat the olive oil in large sautï¿½ pan. Cook the mushrooms in the oil until golden brown. Add the celery, leeks, potatoes, and onions. Cook for about 3-5 minutes, or until the vegetables are soft.
Pour the chicken broth in the pan and bring to a boil. Add the chicken legs and cover.
Remove the pan from the stove and cook in the heated oven for about 20 minutes.
Once the chicken legs are tender, remove them from the pan.
Place the pan back on stovetop. Bring the liquid to a boil and add the herbs and lemon juice.
Mix the cornstarch with the sour cream in a bowl and add to the pan. Bring it back to a boil and then remove from the heat.
Season with salt and pepper. Pour 1 cup of vegetables and sauce over the chicken.
Calories: 242 cal
Total fat: 9g
Saturated fat: 2g