I’ve got to tell you about this chicken recipe.  There’s three things to recommend it:  1) it’s about the simplest hearty chicken dish I’ve ever made; 2) because it’s weight watchers, it’s a guilt-free supper, being extremely low in fats and carbs; and 3) it’s so wonderful and tasty to eat that I make it about once a week.  You won’t ever find a more tasty, simple, and filling dish, great for a busy family like mine.

Ingredients

• 3  slices turkey bacon, chopped
• 3 1/2  pounds chicken pieces, skin removed
• 1  onion, chopped
• 2  celery stalks, chopped
• 1  head garlic, cloves peeled
• 1  tablespoon tomato paste
• 1/2  pound cremini or white mushrooms, sliced (cremini mushrooms add a wonderful layer of flavor)
• 1  cup frozen small onions
• 1 (14 1/2 oz.)   can reduced-sodium chicken broth
• 1/2  cup dry white wine
• 1/2  pound small red potatoes, quartered
• 4  carrots, cut into 2-inch lengths
• 2  tablespoons all-purpose flour
• 2  tablespoons water
• 2  tablespoons chopped fresh parsley

Instructions

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.