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


  1. Heat nonstick Dutch oven over medium-high heat. Add bacon and cook until crisp, about 5 minutes; transfer to paper towels to drain.
  2. Add chicken to pan in two batches, and cook until lightly browned on all sides, about 5 minutes per batch. Transfer chicken to plate.
  3. 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.
  4. 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.
  5. 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