Recipe Review

Light Eating: Braised Chicken with Shallots

published Jan 27, 2009
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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)