Low-cal chicken and mushroom one-pot
This Low-Cal Chicken and Mushroom One-Pot is a hearty meal featuring tender chicken thighs, earthy mushrooms, and fresh vegetables, all simmered together for rich flavors. The method is straightforward, combining searing and slow cooking in a single pot for a nutritious dish.
Cook time 40 min
Prep time 15 min
Ingredients:
2 tsp olive oil12 chicken thighs
1 cup mushrooms
1 stalk celery
4 shallots
2 garlic cloves
1 tbsp tomato puree
1/2 cup white wine
1 can canned tomatoes
3/4 cup chicken gravy
1/4 cup fresh parsley
If you're looking for a delicious, hearty meal that's also low in calories, this Low-Cal Chicken and Mushroom One-Pot is perfect for you. With the rich flavors of chicken, mushrooms, and a variety of fresh vegetables, this dish is both satisfying and nutritious. Prepare for a culinary journey as we guide you through crafting this delectable, healthy one-pot wonder.
Instructions:
- Slice the mushrooms.
- Chop the celery.
- Peel and halve the shallots.
- Mince the garlic.
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- Heat 2 teaspoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the chicken thighs to the pot. Sear them for about 4-5 minutes on each side, or until the skin is golden brown and crispy.
- Remove the chicken from the pot and set aside.
- In the same pot, add the shallots, garlic, mushrooms, and celery. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften and the shallots become translucent.
- Stir in 1 tablespoon of tomato puree and cook for 1 minute.
- Pour in 1/2 cup of white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes, or until it has reduced by half.
- Add the canned tomatoes and chicken gravy to the pot, and stir to combine.
- Return the chicken thighs to the pot, nestling them into the sauce and vegetables.
- Lower the heat to a simmer and cover the pot with a lid. Allow the dish to cook gently for about 25-30 minutes, or until the chicken is cooked through and tender.
- Once the chicken is fully cooked, stir in the chopped fresh parsley.
- Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Serve the chicken thighs hot with the mushroom and vegetable sauce spooned over the top.
Congratulations! You've now mastered the Low-Cal Chicken and Mushroom One-Pot recipe. This dish is not only nutritious but also packed with flavor, making it a perfect addition to your weekly meal rotation. Enjoy your wholesome, home-cooked meal and the satisfaction of providing a healthy option for you and your loved ones. Bon appétit!
Low-cal chicken and mushroom one-pot FAQ:
The total cooking time for the Low-Cal Chicken and Mushroom One-Pot is approximately 30-35 minutes. This includes about 5 minutes for searing the chicken, 5 minutes for cooking the vegetables, and 25-30 minutes simmering the chicken in the sauce until fully cooked.
The chicken thighs are fully cooked when they reach an internal temperature of 165°F (75°C). You can use a meat thermometer to check this. Additionally, the chicken should be tender and no longer pink inside.
Yes, if you prefer not to use white wine, you can substitute it with an equal amount of low-sodium chicken broth or vegetable broth. This will still add depth to the flavor without alcohol.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over low heat or in the microwave until heated through.
Yes, you can use chicken breasts instead of thighs. Just be aware that chicken breasts may cook faster, so adjust the simmering time to prevent them from drying out, cooking for about 15-20 minutes instead.
Tips:
- Tip 1: To make this dish even healthier, consider using skinless chicken thighs or substituting with chicken breasts.
- Tip 2: For a richer flavor, allow the chicken to marinate in the garlic and olive oil for a few hours before cooking.
- Tip 3: If you prefer a thicker sauce, remove the lid during the last 10 minutes of cooking to allow the sauce to reduce.
- Tip 4: Serve this dish over a bed of brown rice or whole-grain pasta for a complete, balanced meal.
- Tip 5: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
Nutrition per serving
6 ServingsCalories 510kcal
Protein 36g
Carbohydrates 10g
Fiber 2.81g
Sugar 5g
Fat 36g
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