Coq Au Vin

• 3/4 Cup Dry Red Wine
• 1/2 Tsp Salt
• 1/2 Tsp Course Ground Black Pepper
• 1 Bay Leaf
• 1 1/2 lbs boneless, Skinless Chicken Thighs
• 4 oz Bacon
• 3/4 Cup finely chopped Onion
• 3/4 Cup finely chopped Carrots
• 3/4 Cup finely chopped Mushrooms
• 3 Tbsp Olive Oil
• 1/4 Cup All Purpose Flour
• 3 Cups reduced sodium Chicken Broth
• 1 Tbsp Tomato Paste

1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refriderate overnite.
2. Heat a Dutch Oven over medium high heat, add baconand cook until crisp. Remove bacon and reserve 1 tbsp of drippings in the pan. Add onions, carrots and mushrooms to the pan and cook over medium heat, stir brown bacon bits from bottom of pan and incorporate through veggies. Remove Veggies from the pan al dente.
3. Remove chicken from marinade, drain well and reserve marinade. Discard the bay leaf. Toss chicken lightly in flour, Add 1 1/2 tbsp olive oil to pan, Working in batches, add chicken to pan and cook over medium heat until browned, add more oil if needed.
4. Add broth, tomato paste and reserve marinade. Bring to a boil and add veggies. Reduce heat, cover and simmer for 45 minutes. Crumble bacon on top of each serving.

Serves 6

Weight Watchers Points Value = 7 Points