Chicken in White Wine
- Yield: servings
- 3slices turkey bacon, chopped
- 3 1/2pounds chicken pieces, skin removed
- 1-- onion, chopped
- 2-- celery stalks, chopped
- 1head garlic, cloves peeled
- 1tablespoon tomato paste
- 1/2pound cremini mushrooms, sliced
- 1cup frozen small onions
- 1 (14 1/2 oz.)can reduced-sodium chicken broth
- 1/2cup dry white wine
- 1/2pound small red potatoes, quartered
- 4-- carrots, cut into 2-inch lengths
- 2tablespoons all-purpose flour
- 2tablespoons water
- 2tablespoons chopped fresh parsley
- Heat nonstick Dutch oven over medium-high heat. Add bacon and cook until crisp, about 5 minutes; transfer to paper towels to drain.
- Add chicken to pan in two batches, and cook until lightly browned on all sides, about 5 minutes per batch. Transfer chicken to plate.
- 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. 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, about 25 minutes.
- Meanwhile, whisk together flour and water in small bowl. 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.
Weight Watchers; 2012. Used by permission of John Wiley & Sons.
Nutritional Info *per serving
- Calories 295
- Fat 7g
- Cholesterol 96mg
- Sodium 360mg
- Carbohydrate 22g
- Fiber 4g
- Protein 33g