Simmering the potatoes right along with the chicken makes for an easy one-pot supper. Sweet potatoes are high in fibre (about 4 g per 1/2-cup/125 mL serving). They are also very high in beta-carotene and a good source of vitamin C, both of which are antioxidants. Add Creamy Coleslaw and green beans to round out the meal.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2003
Ingredients
Method
Trim any fat from thighs; sprinkle with salt and pepper. In large skillet, heat oil over medium-high heat; brown thighs. Remove to plate.
Drain any fat from pan. Add onions, garlic and thyme; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add cider; bring to boil, scraping up any brown bits from bottom of pan. Return chicken, fleshier side down, and any accumulated juices to pan. Reduce heat to medium-low; cover and simmer for 10 minutes.
Meanwhile, peel and cut potatoes into 1-inch (2.5 cm) cubes; add to pan. Turn chicken over; simmer, covered, until juices run clear when chicken is pierced and potatoes are tender, about 30 minutes. Sprinkle with parsley.
Nutritional facts Per serving: about
- Sodium 453 mg
- Protein 35 g
- Calories 450.0
- Total fat 11 g
- Cholesterol 138 mg
- Saturated fat 2 g
- Total carbohydrate 52 g
%RDI
- Iron 24.0
- Folate 17.0
- Calcium 6.0
- Vitamin A 258.0
- Vitamin C 57.0
