Chicken in Wine Sauce Recipe

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Ingredients:

Serving

8 oz mushrooms, sliced
1/2 cup wild rice
12 chicken thighs
2 tbsp olive oil
2 tbsp butter
1/2 large red onion, small dice
1 celery rib, small dice
1 carrot, small dice
1 cup orzo pasta (or rice)
3/4 cup dry white wine
2 1/2 cups chicken broth
1 tbsp thyme leaves, minced
2 tbsp cream
2 tbsp dry sherry
salt
black pepper
1 cup pecans, roughly chopped (or walnuts , this is totally optional but a nice touch)

Directions:

Heat oven to 350.
Put wild rice in small saucepan and cover by 3 inches with water. Bring to a boil. Cover pan with lid slightly ajar, and simmer until almost completely cooked. 18-20 minutes will do and the rice will be chewy and swollen, some may burst open. Drain and set aside.
Rinse thighs and dry. Season with salt and black pepper.
Heat olive oil in a large fry pan over medium-high heat. Brown chicken in batches until golden brown, about 5 minutes per side. Chicken will not be fully cooked. Set it aside.
Remove pan from heat and allow it to cool a bit. Pour off all but 1 tablespoon of the chicken fat.
Return fry pan to medium-high heat and add butter. When it foams, add red onion and generous pinch of salt. Stir to coat onion with butter and cook until soft. Add celery and carrot, stirring occasionally for about 3 minutes. Season with salt and pepper.
Add orzo and stir to coat well with the oil, about 4 minutes.
Add 1/4 cup of the wine and stir for about 1 minute.
Add mushrooms and 1/2 cup of wine and stir another minute or so.
Add wild rice and chicken broth. Bring to a simmer. Cook, stirring often about 5 minutes. The mixture will be very soupy.
Stir in the cream and sherry. Remove from heat.
Pour into 9x13 baking dish or divide among baking dishes leaving room for the chicken. Nestle the chicken into the pans.
Bake until orzo and chicken are cooked, about 45-50 minutes.
Remove from oven.
If packaging, remove chicken to make packaging easier.
Small place orzo mixture in container and top with 1 thigh.
Large place orzo mixture in container and top with 4 thighs.
Refrigerate or freeze depending on how close it is to delivery date.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	259.19 Kcal (1085 kJ)
Calories from fat	183.68 Kcal
		% Daily Value*
Total Fat	20.41g	31%
Cholesterol	7mg	2%
Sodium	203.25mg	8%
Potassium	252.69mg	5%
Total Carbs	13.84g	5%
Sugars	2.27g	9%
Dietary Fiber	2.63g	11%
Protein	3.97g	8%
Vitamin C	5.2mg	9%
Vitamin A	0.1mg	2%
Iron	1.1mg	6%
Calcium	28.7mg	3%

Amount Per 100 g
Calories	166.44 Kcal (697 kJ)
Calories from fat	117.95 Kcal
		% Daily Value*
Total Fat	13.11g	31%
Cholesterol	4.49mg	2%
Sodium	130.52mg	8%
Potassium	162.27mg	5%
Total Carbs	8.89g	5%
Sugars	1.46g	9%
Dietary Fiber	1.69g	11%
Protein	2.55g	8%
Vitamin C	3.3mg	9%
Iron	0.7mg	6%
Calcium	18.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.4

Points
7

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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