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Add chicken to Dutch oven, in two batches, and cook until lightly browned on all sides, about 5 minutes per batch. Transfer chicken to plate as it is browned.
Reduce heat to medium. Add chopped onion, celery, and garlic to Dutch oven; cook, stirring, until vegetables are lightly browned, about 8 minutes. Stir in tomato paste until smooth. Add mushrooms and frozen onions; cook, stirring, 1 minute. Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from bottom of pot.
Return chicken and bacon to Dutch oven. Reduce heat and simmer, covered, until vegetables are tender and juices run clear when chicken thigh is pierced with a fork, about 25 minutes.
Meanwhile, whisk together flour and water in small bowl until smooth. Stir in about 1/4 cup of hot stew liquid until blended. Add liquid to pot and cook, stirring occasionally, until liquid bubbles and thickens, about 3 minutes. Serve sprinkled with parsley.
PER SERVING: (1/8 of chicken and about 1 1/2 cups vegetables with sauce): 295 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 96 mg Chol, 360 mg Sod, 22 g Carb, 7 g Sugar, 4 g Fib, 33 g Prot, 76 mg Calc.
FYI: Originally this classic chicken and red wine stew was prepared with a rooster. Slow cooking it in red wine ensured the very flavorful meat would become meltingly tender. Nowadays, chicken stands in for the rooster in this ever-popular recipe.
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Turkey and Spinach Lasagna
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By mamalou04_12884142
Lodi, 43
on February 20, 2013
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This is a delicious recipe with a rich, flavorful sauce. I followed the recipe without changes, except seasoning chicken with salt and pepper before frying and seasoning the vegetables, as I added them to the pot.
By Alixandra H.
Florida
on August 06, 2012
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The previous one-star review peaked my interest, so I made this dish to see for myself. All the elements are classic French, so what could possibly be wrong? As it turns out.... nothing! The dish is delicious and exactly what I expected. As for blandness... I disagree. The flavors of all the ingredients shine. Naturally Weight Watcher's goes light on sodium, but knock yourself out with other seasonings and spices. Inexperienced cooks often don't dare modify or add anything to a recipe for fear of ruining it, but if you taste as you go, you can elevate the flavors to please your own particular palate. I think this is a five-star recipe and a definite re-do!
By cabisson1
Bedford, TX
on March 31, 2012
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Very bland, no flavor at all.
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