About the Recipe
fat-free sour cream, vegetables, and herbs make this rich and hearty dish guilt free
1 Tbsp olive oil
1 carton (10 oz) white button
mushrooms, rinsed and
1 C leeks, split into quarters, then
sliced into small squares and
1 C potatoes, peeled and diced
1 C celery, rinsed and diced
1 C pearl onions, raw or frozen
3 C low-sodium chicken broth
1 lb skinless chicken legs or thighs
(4 whole legs, split, or 8 thighs)
2 Tbsp each fresh herbs (such as
parsley and chives), rinsed,
dried, and minced (or 2 tsp
1 Tbsp lemon juice
1 Tbsp cornstarch
2 Tbsp fat-free sour cream
� tsp salt
� tsp ground black pepper
1 Preheat oven to 350 �F.
2 Heat olive oil in a medium-sized heavy-bottom
roasting or braising pan (a large saut� pan with a
metal handle will work as well).
3 Add mushrooms to pan, and cook until golden
brown, about 3�5 minutes. Add leeks, potatoes,
celery, and pearl onions, and continue to cook until
the vegetables become soft, about 3�5 additional
4 Add chicken broth to the pan, and bring to a boil.
Add chicken legs to the pan, cover, and place in the
heated oven for about 20 minutes or until the
chicken legs are tender when pierced with a fork (to
a minimum internal temperature of 165 �F).
5 When chicken legs are tender, remove legs from the
pan, return the pan to the stovetop, and bring the
liquid to a boil. Add herbs and lemon juice.
6 In a bowl, mix the cornstarch with the sour cream,
and add to the pan. Bring back to a boil and then
remove from the heat.
7 Season with salt and pepper, and pour 1 cup of
vegetables and sauce over chicken.