Directions:
- Preheat oven to 325°.
- Heat a Dutch oven over medium heat. Sprinkle 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.
- Add onion, carrot, celery, and garlic to pan; cook for 6 minutes, stirring occasionally. Add wine; cook for 2 minutes, scraping pan to loosen browned bits. Return chicken to pan, flesh side up. Combine stock and flour in a bowl, stirring with a whisk until smooth. Add stock mixture to pan.
- 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.
- Preheat broiler to high.
- Arrange tomatoes in a single layer on a jelly-roll pan; lightly coat with cooking spray. Broil 6 minutes or until blistered. Sprinkle chicken with tomatoes, crumbled bacon, and remaining 1 tablespoon parsley. Serve with sauce.
- If you like kalamata olives, try Greek-Style Stewed Chicken: Prepare Chicken with Wine Sauce through step 4, omitting carrot and celery and adding 1/2 cup chopped, seeded plum tomato and 1/2 cup thinly sliced green bell pepper instead, decreasing wine to 1 3/4 cups and adding 1/4 cup ouzo (or brandy), and omitting tarragon, parsley, and mustard. Stir in 1 1/2 tablespoons chopped fresh oregano leaves and 1/2 teaspoon chopped fresh rosemary leaves. Add 1/4 cup sliced, pitted kalamata olives and 1 tablespoon fresh lemon juice into sauce mixture when butter is added, stirring until butter melts. Omit steps 5 and 6. Serve with lemon wedges, if desired. Serves 6 (serving size: 2 chicken thighs or 1/2 chicken breast half and about 1/3 cup sauce) Calories 349; Fat 10.7g (sat 2.9g); Sodium 439mg
- If you like saffron, try Moroccan Stewed Chicken: Prepare Chicken with Wine Sauce through step 4, omitting celery and adding 1/2 cup chopped, seeded plum tomato instead; decreasing wine to 1 3/4 cups; omitting tarragon, parsley, and mustard; and stirring in 1/3 cup chopped dried apricot halves, 1/4 cup sliced pitted green olives, and 1/4 teaspoon saffron threads with the bay leaf. Add 1 tablespoon fresh lemon juice into sauce when butter is added, stirring until smooth. Omit steps 5 and 6. Serve with lemon wedges. Serves 6 (serving size: 2 chicken thighs or 1/2 chicken breast half, about 1/2 cup sauce, and 1 lemon wedge) Calories 336; Fat 9.7g (sat 2.6g); Sodium 454mg
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1002.77 Kcal (4198 kJ) | ||
| Calories from fat | 268.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.81g | 46% | |
|---|---|---|---|
| Cholesterol | 50.03mg | 17% | |
| Sodium | 1862.06mg | 78% | |
| Potassium | 2222.02mg | 47% | |
| Total Carbs | 81.92g | 27% | |
| Sugars | 29.26g | 117% | |
| Dietary Fiber | 11.54g | 46% | |
| Protein | 21.94g | 44% | |
| Vitamin C | 79.1mg | 132% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 3.2mg | 18% | |
| Calcium | 267.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 71.88 Kcal (301 kJ) | ||
| Calories from fat | 19.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 46% | |
|---|---|---|---|
| Cholesterol | 3.59mg | 17% | |
| Sodium | 133.47mg | 78% | |
| Potassium | 159.27mg | 47% | |
| Total Carbs | 5.87g | 27% | |
| Sugars | 2.1g | 117% | |
| Dietary Fiber | 0.83g | 46% | |
| Protein | 1.57g | 44% | |
| Vitamin C | 5.7mg | 132% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 0.2mg | 18% | |
| Calcium | 19.2mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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