Serves 4 to 6.
•1 bottle (750 ml) medium- bodied red wine, divided
• 2 c. chicken stock
• 10 sprigs fresh flat-leaf parsley plus 2 tbsp. freshly minced flat-leaf parsley, divided
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 oz. thick-cut bacon, cut into 1/4 -in. pieces
• 21/2 lb. boneless, skinless chicken thighs, trimmed of fat and cut in half crosswise
• Salt and freshly ground black pepper
• 5 tbsp. unsalted butter, divided
• 24 frozen pearl onions (about 1 c.), thawed and patted dry
•8 oz. cremini mushrooms, wiped clean, stems trimmed, halved if small, quartered if large
• 2 garlic cloves, peeled and minced
• 1 tbsp. tomato paste
• 2 tbsp. flour
In a large saucepan over medium-high heat, combine all but 1 tablespoon of the red wine (reserving for later use), chicken stock, parsley sprigs, thyme and bay leaf and bring to a simmer. Cook until mixture is reduced to 3 cups, about 20 to 25 minutes. Discard herbs and reserve wine-stock mixture.
Meanwhile, in a large Dutch oven over medium heat, cook bacon, stirring occasionally, until browned, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl, and discard remaining fat.
Lightly season chicken with salt and pepper. Return Dutch oven to medium-high heat. Add 1 tablespoon bacon fat and heat until just smoking. Add half of the chicken, in a single layer, and cook until lightly browned, about 2 minutes per side. Transfer cooked chicken to a plate. Add remaining 1 tablespoon bacon fat and heat until just smoking, and repeat with remaining chicken.
Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. When foaming subsides, add pearl onions and mushrooms and cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic and cook until fragrant, about 30 seconds. Add tomato paste and flour and cook, stirring frequently, until well-combined, about 1 minute.
Add reduced wine mixture, scraping bottom of pot with a spoon to loosen browned bits. Add 1/4 teaspoon pepper, cooked chicken (and any accumulated juices) and cooked bacon. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.
Using a slotted spoon, transfer chicken to a large bowl and tent with aluminum foil to keep warm. Increase heat to medium-high and simmer until sauce is thick and glossy and measures about 31/2 cups, about 5 minutes. Remove from heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt and pepper. Return chicken to pot. Top with minced parsley and serve immediately.
Nutrition information per each of 6 servings:
Calories 530 Fat 32 g Sodium 300 mg
Carbohydrates 11 g Saturated fat 13 g Calcium 74 mg
Protein 45 g Cholesterol 152 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 vegetable, 1/2 other carb, 6 lean meat, 3 fat.
Note: For additional flavor, add pine nuts, golden raisins or freshly chopped parsley, just before covering the pan.
• 1 c. rice
• 3 chicken-flavor instant bouillon cubes
• 2 c. water
• 4 tbsp. (1/2 stick) butter
• 1 generous cup uncooked fine egg noodles
Place rice in a fine-mesh strainer and rinse thoroughly, running cold water over rice --and stirring rice -- for about 1 minute. Place strainer over a bowl to drain, and reserve.
Place bouillon cubes in 2 cups water and reserve.
In a large skillet over medium heat, melt butter. Add egg noodles and cook, stirring constantly, until noodles just begin to brown, about 2 to 3 minutes. Increase heat to medium-high and add rinsed rice. Cook, stirring constantly, until rice grains begin to appear slightly bumpy, as if they are going to pop, about 3 to 4 minutes. Carefully add bouillon water and stir, breaking down any remaining bouillon cubes. Reduce heat to very low, cover and cook until all water is absorbed, 20 to 30 minutes. Remove from heat, stir and serve.
Nutrition information per serving:
Calories 220 Fat 9 g Sodium 650 mg
Carbohydrates 31 g Saturated fat 5 g Calcium 21 mg
Protein 4 g Cholesterol 28 mg Dietary fiber 1 g
Diabetic exchanges per serving: 2 bread/starch, 2 fat.