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From time to time, readers will ask me if I have any new recipes for diabetics.
I don’t cook for a diabetic, and I’m not very well-versed in what’s OK and what’s not. So to find today’s recipe, I turned to the American Diabetes Association’s Diabetes Food Hub website (diabetesfoodhub.org).
The site has such a good selection of recipes — from baked chicken empanadas and breakfast quesadillas to no-mayo egg salad and apple crisp — and very nice photos that encourage you to cook.
I made budget-friendly braised chicken thighs with mushrooms for Reggie and me Friday night.
I had pinned several recipes from the site but chose this one because it looked easy and because my husband really likes chicken thighs and mushrooms.
The directions are really easy to follow. You basically brown the chicken in olive oil, cook the onion and mushrooms in butter and add the balsamic vinegar for a tasty sauce.
Then the chicken cooks in a covered pan for about 25 minutes.
This recipe required only a few minutes of hands-on cooking time. While the chicken simmered, I prepared potatoes and green beans and roasted them in the oven with a little olive oil and salt.
• I used about 1 1/2 pounds (maybe a little more) of chicken thighs because that was the smallest package at the grocery store. Because of this, I made a few allowances with other ingredients.
• I did not add salt or pepper to the chicken. It doesn’t need it.
• I don’t have margarine at the house, so I used butter instead.
• We had a few pieces of chicken left. Reggie and granddaughter Sora really enjoyed the leftovers for lunch the next day. Always a plus with the recipe is also good the next day.
Lisa Boykin Batts has been writing a weekly food column since 2001. Her column includes recipes she and her family enjoy.
Budget-Friendly Braised Chicken Thighs with Mushrooms
1 tablespoon olive oil
1 pound chicken thighs, boneless and skinless (I used more)
1 teaspoon margarine (trans fat free)
1/2 of an onion, finely diced
8 ounces white (button) mushrooms, sliced
3 tablespoons balsamic vinegar
1 1/2 cups low-sodium chicken broth (low-sodium and fat-free)
Heat oil in a large Dutch oven over medium-high heat.
Add chicken thighs and sauté for 3 minutes per side. Remove from pan and set aside.
Add margarine to pan and melt. Add onion and sauté for 2 minutes. Add mushrooms and sauté for 3-5 minutes until liquid is released, stirring frequently.
Add balsamic vinegar to pan and cook with mushrooms for 1 minute. Add chicken thighs back to pan and place mushrooms on top of chicken. Pour chicken broth into pan.
Bring the chicken broth to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 25 minutes.
Diabetes Food Hub