Balsamic Roast Chicken Dutch Oven Diabetic Recipe
Is a diabetes-friendly meal that provides lean protein and a flavorful sauce without excessive added sugars. For optimal blood sugar management, it is recommended to use skinless chicken and focus on non-starchy vegetables like garlic and herbs
Ingredients:
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1 roasting chicken (6 to 7 pounds)
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar
Directions:
Preheat 12″ deep dutch oven to 350° = 16 briquettes on top and 11 on the bottom. Mix rosemary, garlic, salt and pepper. Place onions in the dutch oven; place chicken over onions, breast side up.
Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together.
Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. You are starting at 350 degrees but if you let the briquettes almost go out before you add more or you could ad 2 at at time when they get half way down. (add 2 about every 15 minutes until you have them all back to normal size) Remember every time you open the lid on your Dutch Oven it will take 15 minutes to build the heat back up in the Dutch Oven.
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.
Yield: 12 servings (1-1/2 cups onion sauce)
Nutritional Facts:
3 ounces cooked chicken (skin removed) with 2 tablespoons sauce: 182 calories, 7g fat (2g saturated fat), 77mg cholesterol, 275mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 4 lean meat.
Balsamic Roast Chicken Dutch Oven Diabetic Recipe
