Chicken in White Wine

Reprinted with permission from Weight Watchers One Pot Cookbook, copyright (c) 2011. Published by Wiley.
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YIELD: Serves 6
LEVEL: Easy

ingredients

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Directions

Heat nonstick Dutch oven over medium-high heat. Add bacon and cook, stirring, until crisp, about 5 minutes; transfer to paper towels to drain.

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.

Reprinted with permission from Weight Watchers One Pot Cookbook, copyright (c) 2011. Published by Wiley.

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  • on March 05, 2014

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    I think this recipe deserves a 5-star rating, it's very easy to make. I tweaked it based on what I have available and my picky eaters actually like it and wished there is more sauce to it. Here's my changes: I used skinless-boneless thighs since I didn't have skinless drumsticks (don't even know if you can buy them skinless!). I used red wine instead of white, 1 can of stewed tomatoes in placed of tomato paste, then added I think 1/2 cup or less of ketsup, then a dash of salt, a dash of Mrs. Dash extra spicy seasoning to spice it up a little, 2 grinds of McCormick garlic pepper seasoning grinder, then garnished with chopped green onions (since I didn't have parsley to use). I cooked this in my NINJA cooking system since I don't have dutch oven and it came out good and yummy! Next time I make this, I'll make sure I'll have more sauce for serving.

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  • on January 07, 2014

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    Really good recipe and so easy. I used yukon gold potatoes, because that is what I had on hand and my preference and also added ground sage which I use in most chicken recipes, again my preference. All four of us loved this. Some garlic bread and a salad and a favorite for the future.

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  • 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.

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