SLIMMING WORLD FRIENDLY CHICKEN HOTPOT
I used weight watchers extra low fat crème fraiche which is half a syn a tablespoon and I used 150ml (half a 300ml pot) i reckon this could be replaced with 0% fat fromage frais, or 0 % Greek yogurt to make it totally syn free, the white wine has about 8 syns so you could leave it out and replace with a squirt of lemon juice and then up the water, I estimate this would be approximately 6 syns per portion between 4 people
Provided by cakeinmyface
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat cooking spray in large stove top casserole dish or large frying pan add bacon and fry until just crisp, remove from pan and set aside.
- add the chicken, shallot halves the garlic and the mushrooms to frying pan and brown for 5 minutes and then pour over white wine.
- Add thyme season well, cover and cook on low heat for 1 hour to 1hr 15 min until the chicken is cooked and the sauce is thickened.
- Just before serving stir in creme fraiche, warm through and garnish with parsley.
Nutrition Facts : Calories 833.4, Fat 58.5, SaturatedFat 22.2, Cholesterol 233.4, Sodium 460.2, Carbohydrate 22.6, Fiber 0.7, Sugar 1.8, Protein 41.8
SLIMMING WORLD MEDITERRANEAN CHICKEN HOT POT
Another Free recipe for an Original Day on the slimming world Eating Plan. This is a family friendly dish which would be delicious served with some steamed vegetables from the free food list. I am going to try making this with quorn fillets added towards the end of cooking to make this free on a green day so I can have it with rice or cous cous. As with all slimming world recipes the stock is made using chicken or beef bovril.
Provided by Frugal Fifer
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to gas 6, 200oC. Cut chicken into bite sized pieces and place in a medium casserole dish with the tinned tomatoes.
- Add the garlic to the chicken mixture. Halve and peel the shallots, deseed the peppers and cut into bite sized pieces and add to the casserole dish.
- Thickly slice the courgettes and mushrooms and add to the dish along with the dried herbs, sweetener and chicken stock. Place over a high heat and bring to the boil. Cover very tightly and place in the oven for 1 1/2 hours.
- Remove from oven, season well and stir in fresh basil leaves before serving.
Nutrition Facts : Calories 528.5, Fat 23.1, SaturatedFat 6.5, Cholesterol 144.4, Sodium 405.1, Carbohydrate 25.2, Fiber 3.8, Sugar 10.1, Protein 55
INSTANT POT KETO MEDITERRANEAN CHICKEN
This keto-friendly chicken is bursting with Mediterranean flavors, marrying heart-healthy olive oil, briny olives and rich and creamy Greek yogurt. If you don't have white wine vinegar, you can use red wine vinegar or even white distilled vinegar instead.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken on both sides with salt and pepper. Add the oil to the pot. Add half of the chicken skin-side down and cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
- Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the olives, capers, vinegar, oregano and 1/2 cup water and stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the heat and add the rack on top of the olive mixture with the handles facing up. Nestle the chicken on the rack skin-side up.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- Meanwhile, make the yogurt sauce. Add the yogurt, parsley, mint, lemon zest and juice and a large pinch of salt and pepper to a medium bowl and whisk to combine. Season with additional salt and pepper if needed. Set aside.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the chicken to a platter and use a slotted spoon to scoop the olive mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
- Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes.
- Spoon the sauce on top of the chicken and serve with the yogurt sauce on the side.
Nutrition Facts : Calories 850, Fat 67 grams, SaturatedFat 19 grams, Cholesterol 295 milligrams, Sodium 1070 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 53 grams, Sugar 2 grams
SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES
This delicious slow cooker meal of chicken and vegetables pairs up nicely with couscous and pita bread.
Provided by DEBMCE4
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 6h25m
Yield 8
Number Of Ingredients 20
Steps:
- Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
- Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
- Cover the slow cooker and cook on Low for approximately 2 hours.
- Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
- Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
- Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 57.3 g, Cholesterol 70.3 mg, Fat 13 g, Fiber 8.9 g, Protein 29.8 g, SaturatedFat 2.6 g, Sodium 733.9 mg, Sugar 4.8 g
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