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Chicken in Wine Sauce by

Source: Cooking Light


4 bone-in chicken thighs, skinned
2 bone-in chicken breast halves, halved crosswise and skinned
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons canola oil
1 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon minced fresh garlic
2 cups dry white wine
1 cup unsalted chicken stock
2 tablespoons all-purpose flour
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh flat-leaf parsley, divided
1 tablespoon whole-grain Dijon mustard
1 bay leaf
1 tablespoon unsalted butter
2 cups cherry tomatoes
Cooking spray
2 slices applewood-smoked bacon, cooked and crumbled


1. Preheat oven to 325.
2. Heat a Dutch oven over medium heat. Spirnkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon 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.
3. Add onion, carrot, celery, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine; cook for 2 minutes, scrpaing pan to loosen browned bits. Return chicken to pan, flesh side up. combine stock and flour in a bowl, sitrring iwth a whisk until smooth. Add sotck mixture to pan.
4. Stir in tarragon, 2 tablespoons parsley, mustard, and bay leaf, and bring to a boil. Cover and bake at 325 for 45 minutes or until chicken is done and very tender. Remove pan from oven. Remove chicken from pan, and top with 1/4 cup cooking liquid. Keep warm. Heat pan over medium-high heat, and bring to a boil. Boil 5 minutes or until mixture is reduced to 3 cups. Whisk in butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Discard bay leaf.
5. Preheat broiler to high.
6. Arrange tomatoes in a single layer on a jelly-roll pan; lightly coat with cooking spray. Broil 6 minutes or until blistered. Spirnkle chicken with tomatoes, crumbled bacon, and remaining 1 tablespoon parsley. Serve with sauce.

Servings: 6

Serving Size: 2 thighs or 1/2 breast, 1/2 cup sauce

Nutrition Information (per serving):
Calories 339
Fat 9.8 g
Saturated Fat 3.2 g
Cholesterol 116 mg
Sodium 435 mg
Carbohydrates 11.4
Fiber 1.7 g
Protein 35.8 g

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