Recipe - Country French Chicken

2 pound Meaty chicken; (breast
halves thighs, drumsticks)
Nonstick spray coating
1 cup Mushrooms; cut or sliced up fresh
1 cup Celery; cut or sliced up
1 cup Dry white wine;
1 cup Carrot; coarsely chopped
1 md Onion; cut into small wedges
1 cl Garlic; minced
1 Bay leaf;
2 tablespoon Parsely, snipped
One fourth teaspoon Thyme; dried crushed

Remove the skin from the chicken. Rinse chicken; pat dry. Spray a
large cold skillet with nonstick spray coating. Preheat skillet
over medium heat. Brown chicken on all sides in hot skillet. Drain
fat from skillet. Season chicken lightly with salt and pepper. Add
mushrooms, celery, white wine, carrot, onion, garlic, bay leaf,
parsley, and thyme to the skillet. Bring to boiling; reduce heat.
Cover and simmer for 35 to 40 minutes or till chicken is tender and
no longer pink. Discard bay leaf. Transfer chicken and vegetables
platter; keep warm. For sauce, bring liquid in skillet to boiling.
Cook about 3 minutes or till reduced to One half cup. Pour sauce over
chicken and vegetables. Makes 6 servings.

Food Exchanges per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE CHO: 68; PRO: 22: FAT: 6g; CAL: 187;

Source: Good Homes and Gardens Diabetic Cookbook

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