Yield: 6 servings
Measure | Ingredient |
---|---|
6 eaches | Chicken drumsticks (about |
\N \N | . 1 1/2 lbs.), skinned |
6 eaches | Chicken thighs (about 3 |
\N \N | . lbs.), skinned |
⅓ cup | Dry white wine |
¼ cup | Instant chopped onion |
2 teaspoons | Chicken-flavored bouillon |
\N \N | . granules |
½ teaspoon | Dried Italian seasoning |
½ teaspoon | Salt-free lemon-herb |
\N \N | . seasoning |
¼ teaspoon | Garlic powder |
¼ teaspoon | Dried tarragon |
¼ teaspoon | Crushed red pepper |
1 can | (14.5 oz.) no-salt-added |
\N \N | . stewed tomatoes, undrained |
\N \N | . and chopped |
6 cups | Hot cooked rice |
493 xes | Calories (14% from fat) |
\N gram | PROTEIN (44.4g) |
7⅞ gram | Fat (7.9g) (sat 2g, mono |
\N \N | . 2.3g, poly 1.8g) |
57⅔ gram | Carbohydrates (57.7g) |
1 3/16 gram | Fiber (1.2g) |
158 milligrams | Cholesterol |
4⅔ milligram | Iron |
462 milligrams | Sodium |
76 milligrams | Calcium |
PER SERVING
Trim fat from the chicken. Place chicken in an electric slow cooker; stir in wine and next 8 ingredients (wine through tomatoes). Cover with lid, and cook on high-heat seting for 1 hour. Reduce heat setting to low, and cook for 3-½ hours. Serve the chicken and tomato sauce over rice. Serving size: 1 chicken drumstick, 1 chicken thigh, about ½ cup sauce, and 1 cup rice.
From COOKING LIGHT magazine, June 1995.
data entry by iris grayson
Submitted By IRIS GRAYSON On 05-26-95