Wednesday, December 1, 2010

Family Dinner with Weight Watchers: Part VII

So after a week off for the Thanksgiving holiday it was back to business as usual...

Here we go…
Another installment of Family Dinners with Weight Watchers: Part VII
A friendly battle of the Weight Watcher recipes between my Mother and I.

Basically we take turns preparing and serving Weight Watchers recipes to one another and our family in an effort to step outside of the box (we all get in food ruts on this journey), eat healthy, and to eat as a family at least once a week despite a bevy of INSANE schedules and life in general.

Sometimes it’s a huge success
And sometimes it’s a total flop…
This week it was MY turn and FINALLY I decided to take a friend’s (Liz!) advice and make Cider-Braised Chicken Thighs with Sweet Potatoes and Sage taken right from
I followed the recipe exactly only doubling the portion due to my enormous brood of HUNGRY dudes. It was fairly easy to prep and prepare and I LOVE that dish is prepared all in one pan! Less to clean!

The verdict—
Once again a winner!
SUPER DUPER flavorful due to the fresh thyme and sage (a personal favorite) and so moist! I am slowly but surely becoming the number one fan of boneless chicken thighs – and this from a diehard chicken breast gal! My only complaint was that I didn’t think the dish tasted very apple cider-y! If I were to remake this I may consider cutting down on the chicken broth in order to increase the apple cider to give it more of a cider flavor. But no mistaking – this dish is delicious even despite this one little flaw.

I would recommend this dish and serve it to any of my friends and family for a special evening of healthy comfort food!
Meat and potatoes never looked or tasted SO good!

Blessed Be…

Cider-Braised Chicken Thighs with Sweet Potatoes and Sage
Course: main meals
PointsPlus™ Value: 8
Servings: 6
Preparation Time: 15 min
Cooking Time: 53 min
Level of Difficulty: Moderate

This comforting dish boasts the fall flavors of apples, sage and sweet potatoes. Serve with crusty bread to soak up the sauce.

1 1/2 pound(s) skinless chicken thigh(s), about 6 thighs
1 1/2 tsp kosher salt, divided
1/8 tsp black pepper, freshly ground
1 Tbsp canola oil
8 medium shallot(s), thickly sliced
1 clove(s) garlic clove(s), minced (medium)
2 cup(s) reduced-sodium chicken broth
1/2 cup(s) apple cider
1 Tbsp apple cider vinegar
2 tsp fresh sage, minced, divided (or to taste)
1 Tbsp thyme, fresh, use 4 whole sprigs
1 1/2 pound(s) sweet potato(es), peeled, cut into 3/4-inch cubes
• Season both sides of chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large nonstick skillet over high heat. Brown chicken in batches, flipping once, about 2 minutes per side; set aside.
• Reduce heat to medium and add shallots and remaining 1/2 teaspoon salt to pan; cook shallots, stirring frequently, until softened and beginning to brown, approximately 5 to 8 minutes. Add garlic to pan; cook, stirring frequently, for 1 minute.
• In a small bowl, combine broth, cider, vinegar, 1 teaspoon sage and thyme sprigs; add to pan and scrape down sides of pan to loosen any brown bits. Increase heat to high; bring to a boil and cook until mixture reduces slightly and flavors blend, about 5 minutes.
• Add chicken and potatoes to pan; stir to combine and reduce heat to low. Cover pan and simmer, flipping over chicken and stirring potatoes halfway through cooking, about 30 minutes.
• Remove thyme sprigs from pan; stir in remaining 1 teaspoon sage. Yields 1 chicken thigh and about 3/4 cup sweet potato-shallot mixture per serving.
• If the final sauce isn’t thick enough for your taste, use a slotted spoon to remove the chicken and sweet potatoes from the pan. Then increase the heat to high and reduce the remaining pan sauce to your desired thickness.

This dish can be made ahead and reheated. It freezes exceptionally well.

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