Monday, February 4, 2013

Chicken in White Wine Sauce

I made this dish for about 10 people the other night. I added more chicken to the original recipe and doubled the vegetables and bacon, but I did not double the rest of the sauce ingredients. There was plenty. If you decide to make this recipe for more than 6 people, then you will have to remove the chicken and place in a baking dish to bake.

serves 6 ( 7 points +)

  • 4 bone-in chicken thighs, skins removed
  • 2 bone- in chicken breast halves, skins removed
  • salt and pepper
  • 2 tsp. canola oil
  • 1 c. chopped onion
  • 1/2 c. thinly sliced carrot
  • 1/2 c. thinly sliced celery
  • 1 T. minced garlic
  • 2 c. dry white wine
  • 1 c. fat-free chicken broth
  • 2 T. flour
  • 1 T. Dijon mustard 
  • 1 bay leaf
  • 2 c. grape tomatoes
  • 2 slices applewood smoked bacon, cooked crisp and crumbled

Preheat oven to 325.
Heat a Dutch oven over medium heat. Sprinkle chicken with salt and pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned. Remove from pan. Repeat with remaining chicken. Set chicken aside. 
Add onion, carrot, celery and garlic to the pan; cook 6 minutes, stirring occasionally. Add wine; cook 2 minutes, scarping pan to loosed browned bits. 
Return chicken to pan, flesh side up. Combine broth with flour in a bowl Add broth mixture to pan. Stir in Dijon mustard and bay leaf. Bring to a boil. Cover and bake for 45 minutes or until chicken is done and very tender.
Arrange tomatoes on a jelly- roll pan; lightly coat with cooking spray. Broil for 6 minutes or until blistered. Sprinkle chicken with tomatoes and crumbled bacon.

adapted from "Cooking Light"

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