Braised Chicken in White Wine Sauce — Weight-watchers Style

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.


  • 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


  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.

About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on September 22, 2012, in Main Dishes, Potatoes, Vegetables, Weight Watchers. Bookmark the permalink. Leave a comment.

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