Light Eating: Braised Chicken with Shallots

This photo, and everything about the accompanying recipe, too, makes our mouths water. Eating light doesn't mean avoiding meat entirely; protein is still essential, and chicken thighs are a frugal, tasty way to put it in your diet. But you do still want to avoid heavy sauces and lots of fat, which is where we come back to this recipe.

The recipe is simple. Brown a pack of boneless, skinless chicken thighs. Then create a base sauce with some shallots, garlic, dry mustard, and wine. Return the chicken thighs to the pot, and braise over low heat until they're melting and tender.

Chicken thighs get so soft and melt-in-your-mouth when treated like this; we can hardly wait to put this recipe in our menu rotation. We have a couple modifications we'd like to try, too, so check back later this week for our review.

• Get the recipe: Braised Chicken with Shallots at Martha Stewart

Previous Light Eating: Giant Chipotle White Beans

(Image: Martha Stewart)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.