Wine-Poached Chicken and Root Vegetables
November, 2005

Serves 4 / By cooking in broth and wine, the chicken develops a complex flavor and melt-in-your-mouth texture. This dish tastes wonderful with the Cranberry-Apple Merlot Sauce. Organic wine suggestion: Cooper Mountain Reserve Pinot Gris.

1/2 tablespoon olive oil
2 teaspoons minced garlic
1/2 cup julienned carrots
1/2 cup julienned parsnips
1/2 medium red onion, diced
1 cup low-sodium chicken broth
2/3 cup dry white wine
4 chicken half breasts (less than 1 inch thick), about 3 ounces each
Salt and pepper, to taste
1 teaspoon dried oregano
2 tablespoons chopped fresh rosemary
1 teaspoon dried sage


1. Preheat oven to 325°. In a large sauté pan, heat olive oil over medium heat. Add garlic, carrots, parsnips, onion, and chicken broth. Simmer for 5 minutes. Add white wine and cook for another 2 minutes. Remove from heat and set aside.
2. Season chicken breasts with salt and pepper. Place in an 8x11-inch casserole dish, sprinkle with oregano, rosemary, and sage, and cover with broth-vegetable mixture.
3. Cover with a lid or aluminum foil. Bake for 15 minutes or until chicken is tender and cooked through. Season to taste with salt and pepper.


PER SERVING: 158 cal, 21% fat cal, 4g fat, 1g sat fat, 47mg chol, 22g protein, 10g carb, 2g fiber, 177mg sodium