Serves: 8
Total Calories: 341

3 to 4 pounds chicken parts, skin and fat removed
3 tablespoons corn oil
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
2 tablespoons flour
1 teaspoon sugar
1/4 teaspoon thyme
1/4 teaspoon rosemary
2 tablespoons lemon juice
1 (8-ounce) can mushrooms with liquid
1/2 to 1 cup homemade Chicken Stock, divided
1/2 cup dry red wine
2 pounds small onions, peeled
1 pound carrot, peeled, quartered, and cut into 2-inch chunks

1. In large heavy kettle, brown chicken in oil, salt and pepper. Remove chicken.

2. Stir flour, sugar, thyme and rosemary into drippings until smooth.

3. Add lemon juice, mushroom juice, and 1/2 cup chicken broth, stirring until it boils.

4. Add wine, onions, carrots, mushrooms, and chicken. Cover and simmer until vegetables are almost tender, about 20-30 minutes, adding more chicken broth if needed to keep food from sticking.

5. Remove cover stir and continue cooking at slightly higher heat until most of the liquid is gone and chicken and vegetables are coated with a thick glaze.

EXCHANGES
1 Starch/Bread
5 Lean Meat
2 Vegetable

NUTRITION FACTS
Calories 364
Total Fat 12 grams
Saturated Fat 2 grams
Cholesterol 107 milligrams
Sodium 420 milligrams (without added salt 276 milligrams)
Total Carbohydrate 19 grams
Dietary Fiber 3 grams
Protein 45 grams

Nutritional Facts:

Serves: 8
Total Calories: 341
Calories from Fat: 73

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Chicken & Broccoli With Mushroom Sauce
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