|Wine-Poached Chicken and Root Vegetables
Serves 4 / By cooking in broth and wine, the chicken develops a complex flavor and melt-in-your-mouth texture. This dish tastes wonderful with the Cranberry-Apple Merlot Sauce. Organic wine suggestion: Cooper Mountain Reserve Pinot Gris.
1/2 tablespoon olive oil
1. Preheat oven to 325°. In a large sauté pan, heat olive oil over medium heat. Add garlic, carrots, parsnips, onion, and chicken broth. Simmer for 5 minutes. Add white wine and cook for another 2 minutes. Remove from heat and set aside.
PER SERVING: 158 cal, 21% fat cal, 4g fat, 1g sat fat, 47mg chol, 22g protein, 10g carb, 2g fiber, 177mg sodium