I know it's been a while, but while I was making dinner today, I decided to see how well my new camera takes food pictures. Needless to say, I was pleasantly surprised at how well the photos turned out! They are much better than my old camera. So, without further ado, here's tonight's dinner: Chicken and Wine Sauce.
The recipe comes from the cookbook,
Diabetic Living: Our Best Diabetic Living Recipes. It's one I've made before and I think it's quite good. A lower fat and carbohydrate-controlled version of a classic chicken stew, it's a great meal as the weather turns cooler. Here's a shot of the recipe:
As written, the recipe calls for skinned chicken thighs or drumsticks. While those are a great option for those on a budget, since I like ease, I used frozen skinless, boneless chicken breast tenderloins. No skinning, no removing bones, just good eating later. Next, I substituted frozen, crinkle cut carrots for fresh carrots, since I didn't have fresh on-hand. It also cuts down on the work, since there's no cutting. Instead of 4 medium red potatoes, I used 2 large russet potatoes. Yes, I know there's a huge difference in the taste of red potatoes and russet potatoes, but from a personal standpoint, I can deal with the difference. Personally, I would say use your favorite potato. Remember that potatoes have approximately 15-18 grams of carbohydrates per 70 gram (~2.5 ounce) serving, so use that when you are calculating your carbs.
Now, while the recipe is called Chicken and wine sauce, unfortunately, I do not have dry white wine in the house. Extra chicken broth makes an easy substitute, though, and if you do not drink or do not happen to have wine available, adding an extra 1/2 cup of chicken broth is a simple way to ensure you have enough liquid in the pot while still having flavor. We also do not use fresh garlic in this house, as there are some who are sensitive to it, so instead of fresh garlic, I used 1/2 teaspoon of garlic powder. During the summer, we grow our own parsley, both Italian flat leaf and regular curled parsley, so the parsley in this pot was
REALLY fresh! Some thyme, rosemary, salt, and pepper round out the seasonings. Here is the pot just before I turned it on to cook for the 4 hours:
After it's cooked and the gravy made, I'll take another picture and post it here. Look for an update soon!
UPDATE, 10:18 PM, 9/14/2013:
Dinner is finished and consumed! After cooking for about 4 1/2 hours, I removed the vegetables and meat from the pot in order to make the gravy. It's a simple gravy, just 3 tablespoons of margarine and flour each plus the liquid from the pot. Melt the margarine, add the flour, cook for 1 minute and add the liquid, cook for 2 minutes. Easy, right? Well, check out this picture of the gravy:
Note the lumps. Equal parts margarine and flour with heat seem to clump up and when I added the liquid, the clumps remained. It took a lot of wisking to rid the gravy of the lumps. I should have simply melted the margarine, added that to the liquid, and then added the flour while wisking the gravy. Oh well, live and learn.
The vegetables and chicken turned out fine:
I cut the chicken into bite sized pieces, so it was served like a stew. Put the vegetables on the plate, add the chicken, then put a small amount of gravy on top of both the chicken and veggies. Since I served myself only 70g of potatoes and 3 ounces of chicken, I was able to allow myself a small roll with light margarine.
So, if you make this, watch the gravy base. Not only can it easily burn, but if you aren't careful, you could end up with lumpy gravy. Also, make sure you evenly distribute the spices throughout the pot while cooking (should be a no-duh, but sometimes one can forget to stir the pot). Number of carbohydrates in the picture: 17 from roll, 16 from potatoes, ~ 6 from carrots, celery, and onions -- 39 total. Add 15 additional carbohydrate grams for dessert for a total of 54 grams and 3 units of insulin. Not bad for dinner!
Thanks for reading and enjoy the eating!
