Healthy Poulet au Vinaigre

Name: Healthy Poulet au Vinaigre
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, French, Mediterranean
Ingredients: low-calorie cooking spray; 8 chicken thighs (skin and visible fat removed); ½ onion, finely chopped; 2 garlic cloves, crushed; 2 tomatoes, peeled, deseeded and diced; 1 tsp tomato puree; ½ tsp English mustard powder; 1 white wine stock pot; 3 tbsp white wine vinegar; 300ml chicken stock (1 chicken stock cube dissolved in 300ml boiling water); 75g low-fat cream cheese; chopped fresh tarragon; steamed greens, to serve (optional)

6 steps

Prep:15minCook:45min

This classic, creamy French dish usually uses ingredients only the French can get away with! Half a bottle of sherry, anyone? Luckily, with some clever ingredients – a white wine stock pot and some white wine vinegar – you can recreate the lovely sharpness of the original dish, while backing down on some of those calories. You can imagine you're in a gîte in the south of France while it bubbles away!

Updated at: Thu, 17 Aug 2023 05:37:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories667 kcal (33%)

Total Fat48 g (69%)

Carbs9 g (3%)

Sugars4.5 g (5%)

Protein46.8 g (94%)

Sodium407.8 mg (20%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

low-calorie cooking spray

8chicken thighs

skin and visible fat removed

0.5onion

peeled, deseeded and diced

1 tsptomato puree

½ tspenglish mustard powder

1white wine stock pot

3 Tbspwhite wine vinegar

300mlchicken stock

1 chicken stock cube dissolved in 300ml boiling water

75glow-fat cream cheese

fresh tarragon

chopped

greens

steamed, to serve, optional

Instructions

Step 1

Spray a large heavy-based pan (with a lid) with low-calorie cooking spray and place over a high heat. Add the chicken thighs and brown for 2-3 minutes each side, then remove from the pan and set aside.

Step 2

Reduce the heat, spray with a little more low-calorie cooking spray, then add the onion and garlic and cook for 3 minutes, or until slightly softened but not coloured. Add the diced tomatoes, tomato puree and mustard powder and cook for 1 minute.

Step 3

Pour in the stock, stock pot and white wine vinegar, then stir well and bring to a simmer. Return the chicken pieces to the pan, cover with a lid, and cook over a low heat for 20-25 minutes, until the chicken is cooked through. The juices should run clear when you pierce the thighs with a sharp knife

Step 4

Remove the chicken from the pan and cover with foil to keep warm.

Step 5

Turn the heat up and bring the sauce to a rapid boil for 6-8 minutes, or until the sauce starts to thicken (it should be the consistency of single cream). Stir in the cream cheese and chopped tarragon, then return the chicken to the pan to warm through.

Step 6

Serve with steamed greens and/or mash potato, if desired.

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