Chicken (or Turkey) and Wild Rice with a Sherry Cream Sauce

Taken from: Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, by Shannon Hayes

This recipe is an easy-to-make treat in our household, giving us something to look forward to the day after we’ve enjoyed a roasted chicken.

Serves 4

4 tablespoons butter or lard

2 medium carrots, diced

2 medium yellow onions, diced

2 ribs celery, diced

1/4 cup potato flour

1 tablespoon Dijon mustard

2 cups meat broth

2 cups diced cooked chicken or turkey

1 cup heavy cream (or milk)

2 tablespoons sherry

Coarse salt and ground black pepper to taste

4 cups cooked wild rice or wild rice blend

Heat 2 tablespoons of the fat in a large skillet over a medium flame. Add the carrots and sauté 5 minutes, then add the onions and celery. Sauté until the carrots are crisp-tender and the onions are clear. Remove the vegetables to a bowl and return the skillet to the heat. Add the remaining fat and let it melt. When the bubbling subsides, whisk in the potato flour. Cook, whisking constantly, for 1 minute, then slowly whisk in the mustard and 1 cup of the broth, stirring constantly. Simmer until the broth has reduced by half, then slowly whisk in the remaining broth. Simmer 10 minutes, allowing the sauce to thicken further. Stir in the meat and vegetables, cook 1 minute, then stir in the cream. Cook until it is just heated through, about 2 minutes longer. Stir in the sherry, and season to taste with salt and pepper. Remove from the heat and serve over rice in shallow bowls.

Estimated Carbohydrates:

Carrots: 11.68 g

Onions: 20.54 g

Celery: 2.38 g

Flour: 17.3 g

Meat broth: 2.8 g*

Heavy cream: 6.64 g

Sherry: 1.5 g

Wild rice: 139.99 g

Total number of carbohydrates per recipe: 202.83 g

Total number of carbohydrates per ¼ recipe: 50.58 g

* Number of carbohydrates in homemade broth will vary.