Chicken in White Wine

Cover recipe- Weight Watchers One Pot CookbookChicken in White Wine: Copyright 2012- John Wiley & Sons

Weight Watchers One Pot Cookbook features more than 300 recipes that can be made in a single pot.  Each chapter is organized around a specific kitchen appliance or tool and includes recipes to use it.  Chapters focus on the following one-dish items: bowl, skillet, wok, saucepan, Dutch oven, roasting pan, casserole dish, slow cooker, grill, baking pan, waffle maker, panini press, pressure cooker and fondue pot.  Breakfast, lunches and dinner are included, as well as desserts and breads too.  All recipes include nutritional information and Weight Watchers Plus Points.

Each chapter begins with introducing the “pot” in which the recipes in that chapter are cooked.  For example, in chapter 4, the saucepan is introduced.  Information about different types of saucepans is included- what types are good for cooking which types of foods- and how to care for the various types of saucepans too.  Among the recipes I’m excited to try in this cookbook:  Korean- Style Soft Tacos (on the grill), Mexican Gazpacho Chicken Salad (in a bowl), Lobster Mac n’ Cheese (in a skillet), Winter Squash and Sage Risotto (in a saucepan), Garlic- Studded Pork Roast with Mustard Sauce (in a roasting pan), Pie- Style Spanakopita (in a casserole dish), Pasta, Bacon & Roasted Pepper Frittata (in a slow cooker), Lots of Whole Grains & Honey Waffles (in a waffle baker), Silky Butterscotch Pudding (in a pot) and Olive Oil Cornmeal Cake with Strawberries (in a baking pan).  The recipe on the cover is Chicken in White Wine (in a Dutch oven).  Read my notes below to see what I thought of this recipe.

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Chicken in White Wine

Yield: 6 servings

Prep Time: 30 min

Cook Time: 1 hour

Ingredients:

3 slices turkey bacon, chopped
One 3.5-pound chicken, cut into 8 pieces and skinned
1 onion, chopped
2 celery stalks, sliced
1 head garlic, cloves peeled
1 tablespoon tomato paste
1/2 pound cremini mushrooms, sliced
1 cup frozen small onions
One 14.5-ounce can reduced-sodium chicken broth
1/2 cup dry white wine or dry vermouth
1/2 pound small red potatoes, scrubbed and quartered
4 carrots, cut into 2-inch lengths
2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons chopped fresh parsley

Directions:

1.  Heat nonstick Dutch oven over medium-high heat.  Add bacon and cook, stirring, until crisp, about 5 minutes; transfer to paper towels to drain.
2.  Add chicken to Dutch oven, in two batches, and cook until lightly browned on all sides, about 5 minutes per batch.  Transfer chicken to plate as it is browned.
3.  Reduce heat to medium.  Add chopped onion, celery and garlic to Dutch oven; cook, stirring, until vegetables are lightly browned, about 8 minutes.  Stir in tomato paste until smooth.  Add mushrooms and frozen onions; cook, stirring, 1 minute.  Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from the bottom of the pot.
4.  Return chicken and bacon to Dutch oven.  Reduce heat and simmer, covered, until vegetables are tender and juices run clear when chicken thigh is pierced with a fork, about 25 minutes.
5.  Meanwhile, whisk together the flour and water in a small bowl until smooth.  Stir in about 1/4 cup hot stew liquid until blended.  Add liquid to pot and cook, stirring occasionally until liquid bubbles and thickens, about 3 minutes.  Serve sprinkled with parsley.

Tips:

*I cheated a little and used regular (center cut) bacon instead of turkey bacon.
*A whole chicken was rather hard to cut apart and pull the skin off.  I think I might like to purchase chicken that was already cut.
*I used a sweet onion.
*A whole head of garlic is a pain to cut and peel.  I suggest buying the already peeled ready-to-go garlic.
*Look for tomato paste sold in the tube- then you won't waste the rest of the can!
*I used wine instead of vermouth.
*I forgot to add the parsley in the end.

Nutritional Information per serving:
Serving size: 1/6th of the chicken and 1 1/2 cups vegetables with sauce:
Calories per serving: 295
Fat per serving: 7g
Saturated Fat per serving: 2g
Sodium per serving: ,span class="sodium">360g
Fiber per serving: 4g
Protein per serving: 33g
Cholesterol per serving: 96mg
Carbohydrates per serving: 22g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 6

The results:

My whole family enjoyed this dish and it was very easy to make.  It was really pretty basic with just chicken and vegetables in a tomato-wine broth, but it works as a family-friendly dinner.   My photo would have been slightly prettier if I had remembered the sprinkle of parsley on top!

Did this recipe deserve the cover spotlight?

Yes!  It was an impressive, delicious, comfort-food type meal- all cooked in one pot.  I love how Weight Watchers makes features food that doesn’t look “diet.”  It was a good choice for the cover.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

4 Responses to “Chicken in White Wine”

  1. 1

    bridget {bake at 350} — May 10, 2012 @ 7:48 am

    I bet that IS really good with the wine, mushrooms and all of that garlic!!!

  2. 2

    Linda — May 10, 2012 @ 8:34 am

    I made this recipe and we loved it

  3. 3

    Nancy L — May 10, 2012 @ 11:31 am

    That really looks marvelous…even without the parsley! I will definitely have to look for that cookbook!

  4. 4

    Renee - Kudos Kitchen — May 17, 2012 @ 4:08 pm

    I’ve not seen this new cookbook but since I’ve recently joined WW, I’ll have to find it. This recipe looks really good (and easy). Glad to hear it got your stamp of approval.
    Thanks for all your notes too. This was a very good endorsement!

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