Country French Chicken

Posted by  Schmitty

2 pounds skinless chicken thighs -see Note (6 large)
Vegetable cooking spray
1 cup sliced fresh mushrooms
1 cup sliced celery -- fresh
1 cup dry white wine
1/2 cup carrot -- coarsely chopped
1 medium onion -- cut into small wedges
1 clove garlic -- minced
1 bay leaf
2 tablespoons parsley -- snipped
1/4 teaspoon dried thyme -- crumbled

*Recipe called for 2 pounds meaty pieces (breast halves, thighs, drumsticks) (6 larges pieces)

Remove skin from chicken. Rinse chicken; pat dry. Spray a cold skillet with non-stick coating.

Preheat the 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, carrots, 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 to a serving platter; keep warm.

For sauce, bring liquid in skillet to boiling. Cook for about 3 minutes or till reduced to 1/2 cup. Pour sauce over chicken and vegetables.

One serving is 1/6th of recipes.

Description:
"Pair this herbed chicken dish with boiled new potatoes. (Count the potatoes as Bread Exchanges

Per serving: 148 Calories (kcal); 3g Total Fat; (26% calories from fat); 18g Protein; 5g Carbohydrate; 72mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Using MC Nutritional values, as 148 calories, 1g Fibre, 3g Fat.

WW Points are 3 per serving.

According to recipe:
2 -1/2 Lean Meat Exchanges, 1/2 Vegetable Exchange