This recipe is so delicious it is sure to become a family favorite that will be repeated often. The long cooking melds the flavors perfectly and the texture of the chicken is pure perfection. I am getting hungry just reading over the recipe.
This delicious Italian recipe will quickly become a family favorite. My favorite top Dutch ovens are all perfect for cooking this meal in. See which one fits into your lifestyle and kitchen.
It makes 6 servings at a mere 295 calories per serving. Each serving is 1/6 of a chicken with 1 ½ cups of vegetables. There are only 7 grams of total fat with 2 grams of saturated fat and 0 grams of trans fat. The secret to the low fat content is that the chicken is skinned. But in no way does this diminish the flavor because of all the other ingredients included in the slow cooking.
- 1 chicken (3 ½ pounds)
- 1 onion
- ½ red bell pepper
- 2 stalks of celery
- 4 cloves of garlic
- ½ pound mushrooms
- 3 slices turkey bacon
- 1 tablespoon tomato paste
- 14 ounces chicken broth, low sodium
- ½ cup red wine
- ½ pound small red potatoes
- 4 carrots
- 2 tablespoons flour
- 2 tablespoons water
- 2 teaspoons dried basil
- 1 teaspoon celery seed
- ½ teaspoon dried sage
- 2 tablespoon fresh parsley
1. Chicken: Obviously, the easiest way is to buy a whole chicken and get the butcher to cut it up and take the skin off of it. Another way is to buy a cut up chicken and remove the skin. Another way is to buy your favorite chicken pieces and remove the skin.
2. Chop the bacon into bite size pieces.
3. Chop the onion.
4. Slice the celery.
5. Finely mince the garlic.
6. Chop the red pepper into bite size pieces.
7. Slice the mushrooms.
8. Clean and cut up the potatoes. 9. Cut carrots into bite size pieces
Cook bacon in Dutch oven until crisp—about 5 minutes. Remove and drain on paper towel.
Add chicken in the Dutch oven and cook on all sides until brown. This takes about 5 minutes per batch. It will probably take two to three batches to brown all the chicken. Remove to platter.
Add onion, celery, red bell pepper, carrots, and garlic in Dutch oven and cook until browned (about 8 minutes).
Stir in tomato paste until thoroughly mixed in.
Add mushrooms and cook for 1 more minute while consistently stirring.
Add broth, wine, and potatoes and bring to a boil. Stir to mix all ingredients.
Return chicken and bacon to the Dutch oven, turn to simmer. Cover and cook for about 45 minutes to 1 hour.
Check to see if vegetables are tender and juices run clear when chicken thigh is pierced with a fork.
Mix flour and water together in a glass jar and slowly pour into Dutch oven while stirring to thicken liquids.
Cover and cook for 20 more minutes on a slow simmer.
Meal is ready to serve or it can continue to be kept warm until ready to eat.
Top with chopped fresh parsley.