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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 bacon slices, chopped |
4 (4-ounce) bone-in chicken thighs, skinned |
4 (4-ounce) chicken drumsticks, skinned |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup finely chopped fresh flat-leaf parsley, divided |
1 1/2 cups sliced cremini mushrooms |
1 1/2 cups dry red wine |
1 cup chopped carrot |
1/2 cup chopped shallots |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon brandy |
1 teaspoon minced fresh thyme |
2 teaspoons tomato paste |
1 garlic clove, minced |
Directions:
1. Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
2. Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
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