Nutrition Facts

  • Servings Per Recipe: 4
  • PER SERVING: 446 cal., 20 g total fat (4 g sat. fat), 138 mg chol., 624 mg sodium, 14 g carb. (4 g fiber, 7 g sugars), 50 g pro.


  • 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 2 tablespoons olive oil
  • 4 medium carrots, cut into 1-inch pieces
  • 1 cup frozen small whole onions
  • 1/4 cup dry vermouth
  • 1 14 – ounce can chicken broth
  • 3 tablespoons snipped fresh parsley
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh rosemary
  • 8 ounces fresh shiitake mushrooms, stemmed and halved


  1. Remove skin from chicken. Sprinkle chicken with salt and ground black pepper. In 12-inch skillet, cook chicken in hot oil over medium heat about 10 minutes or until golden brown, turning to brown evenly. Remove chicken.
  2. Add carrot and onions to skillet. Cook about 5 minutes or until onions are golden brown, stirring occasionally. Add vermouth, stirring to scrape up browned bits. Return chicken to skillet. Pour broth over chicken; sprinkle with parsley, thyme, and rosemary.
  3. Bring to boiling; reduce heat. Cover and simmer about 40 minutes or until chicken is tender and no longer pink, adding mushrooms during last 10 minutes of cooking. Makes 4 (6 ounces cooked meat and 3/4 cup vegetables and sauce) servings.


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