ingredients
- 1 teaspoon fresh thyme, chopped
- chopped (reserve water)
- 1 (3 pound) chicken, quartered
- 1 teaspoon paprika
- 2 chicken legs or 1 breast, halved (1 pound total)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 2 1/2 tablespoons garlic-flavored tomato paste
- 1/3 cup Atkins Quick CuisineTM Bake Mix
- 1 tablespoon olive oil
- 1 teaspoon chopped garlic
- 2 1/2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/3 cup (1/2 ounce) dried porcini mushrooms, rinsed, re-hydrated in ½ cup water and coarsely
prepration
Combine bake mix, paprika, salt and pepper in a shallow plate. Dredge chicken in mixture, tapping to remove excess.
Heat oil in a heavy-bottomed pot over medium-high heat. Saut mushrooms until slightly browned, 4 minutes. Add garlic and saut until aromatic, 30 more seconds, then add tomato paste and saut an additional 1 minute.
Add reserved mushroom liquid, turn heat to high and cook liquid until pan is almost dry, about 5 minutes. Add wine and chicken pieces, and simmer covered over low heat for 40 minutes, until chicken is fork tender. Stir in thyme and simmer an additional 5 minutes.
