Weekly Recipe: Braised Chicken in Riesling

Braised Chicken in Riesling
Serves 6
4 Points value

6 skinless chicken thighs, trimmed
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil
1 1/2 cups finely shredded green cabbage
1 onion, thinly sliced
1 cup baby-cut carrots
3 garlic cloves, peeled
3/4 cup riesling, or other dry white wine
3/4 cup reduced-sodium chicken broth
2 Tbsp tomato paste
1/3 cup water
2 Tbsp all-purpose flour

Sprinkle the chicken with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer the chicken to a slow cooker.

Add the cabbage and onion to the skillet. Reduce the heat to medium and cook, stirring, until the onion is softened, about 5 minutes. Transfer to the slow cooker and top with the carrots and garlic.

Whisk together the wine, broth and tomato paste in a bowl, then pour over the chicken. Cover and cook until the chicken and carrots are fork-tender, 4-6 hours on high or 8-10 hours on low. With a slotted spoon, transfer the chicken to a deep platter. Keep warm.

Whisk together the water and flour in a small bowl until smooth. Whisk in about 1/4 cup of the hot stew liquid until blended, then stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes longer. Serve over the chicken.

Per serving: 175 cal, 8g fat (2g sat fat), 2g fiber, 365mg sodium

From Momentum Cookbook - I made this dish last weekend and ate from it all week. It's one of those dishes that tastes better as it ages. It's so good! Plus, you have the rest of the bottle of wine to deal with....