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"