CHICKEN, WILD MUSHROOM AND TOMATO RAGOUT
Servings: 6
Prep time: 0:10:00
Bake/Cook time: 5:00:00
Calories: 422
Fat: 22 grams
Protein: 44 grams
Carbohydrates: 6 grams
Fiber: 2 grams
Net Carbs: 4 grams
1/3 cup Atkins Quick Cuisine
TM Bake Mix
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (3 pound) chicken, quartered
2 chicken legs or 1 breast, halved (1 pound total)
1 tablespoon olive oil
1/3 cup (1/2 ounce) dried porcini mushrooms, rinsed, rehydrated
in ½ cup water and coarsely chopped (reserve
water)
1 teaspoon chopped garlic
2 1/2 tablespoons tomato paste
2 1/2 tablespoons garlic-flavored tomato paste
1/2 cup dry white wine
1 teaspoon fresh thyme, chopped
1. Combine bake mix, paprika, salt and pepper in a
shallow plate. Dredge chicken in mixture, tapping to
remove excess.
2. Heat oil in a heavy-bottomed pot over medium-high
heat. Saut mushrooms until slightly browned, 4 minutes.
Add garlic and saut until aromatic, 30 more seconds,
then add tomato paste and saut an additional 1 minute.
3. Add reserved mushroom liquid, turn heat to high and
cook liquid until pan is almost dry, about 5 minutes. Add
wine and chicken pieces, and simmer covered over low
heat for 40 minutes, until chicken is fork tender. Stir in
thyme and simmer an additional 5 minutes.
A handful of dried porcini mushrooms and a little white wine
transform everyday chicken stew into something special.
Atkins - Chicken, Wild Mushroom and Tomato Ragout
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Atkins Diet