Hands-on time: 20 min­utes To­tal time: 30 min­utes Makes: 6 serv­ings

Canadian Living Comfort Food - - Soups & Stews -

We’ve tweaked the clas­sic French braised-chicken dish by turn­ing it into a hearty soup that’s faster and eas­ier than the tra­di­tional braised recipe. If you don’t have red-skinned pota­toes, sub­sti­tute with yel­low-fleshed spuds.

2 strips sodium-re­duced ba­con,


2 tsp olive oil

450 g bone­less skin­less chicken thighs,

cut in ¾-inch chunks

500 g red-skinned pota­toes (about 4),


1 pkg (227 g) crem­ini mush­rooms,

thinly sliced

1 leek (white and light green parts only), halved length­wise and thinly sliced cross­wise

2 cloves gar­lic, minced

2 tbsp tomato paste

3 cups sodium-re­duced chicken broth

⅔ cup dry white wine

½ tsp salt

¼ tsp pep­per

2 tbsp chopped fresh pars­ley

In Dutch oven or large heavy-bot­tomed saucepan, cook ba­con over medium heat, stir­ring oc­ca­sion­ally, un­til crisp, about 4 min­utes. Us­ing slot­ted spoon, trans­fer to pa­per towel–lined plate. Set aside.

In same pan, heat oil over medium-high heat; sauté chicken un­til golden, about 3 min­utes. Us­ing slot­ted spoon, trans­fer to sep­a­rate plate. Set aside.

In same pan, cook pota­toes, mush­rooms, leek and gar­lic over medium heat, stir­ring, un­til mush­rooms and leek soften, about 3 min­utes. Add tomato paste; cook, stir­ring, for 1 minute.

Stir in broth, wine, salt, pep­per and 1 cup wa­ter; bring to boil. Re­duce heat, cover and sim­mer just un­til pota­toes are ten­der, about 10 min­utes. Stir in ba­con and chicken; cook un­til chicken is no longer pink in­side, about 3 min­utes. Stir in pars­ley.

PER SERV­ING: about 238 cal, 20 g pro, 8 g to­tal fat (2 g sat. fat), 19 g carb (3 g di­etary fi­bre, 3 g sugar), 67 mg chol, 617 mg sodium, 800 mg potas­sium. % RD I: 4% cal­cium, 16% iron, 5% vit A, 32% vit C, 13% fo­late.

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