Chicken and Carrots with Wine Sauce

Hours of cooking mellow the garlic.

Yield: 4 servings

Ingredients

• 2  cups  diagonally sliced carrot (about 8 ounces)
• 8  chicken thighs (about 2 pounds), skinned
• 12  garlic cloves, peeled
• 1/2  cup  dry white wine
• 1  teaspoon  dried thyme
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper

Preparation

Combine carrot, chicken, and garlic in an electric slow cooker, and add wine. Sprinkle with thyme, salt, and black pepper. Cover with lid; cook on low-heat setting for 8 hours.

Remove carrot, chicken, and garlic with a slotted spoon, reserving cooking liquid. Place 1/3 cup carrot, 3 garlic cloves, and 2 chicken thighs in each of 4 shallow bowls. Spoon 2 tablespoons of reserved cooking liquid over each serving.

Nutritional Information

Calories:

243 (25% from fat)

Fat:

6.8g (sat 1.7g,mono 2.1g,poly 1.7g)

Protein:

34.6g

Carbohydrate:

9.4g

Fiber:

2g

Cholesterol:

141mg

Iron:

2.8mg

Sodium:

463mg

Calcium:

58mg