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