Chicken in Wine Sauce

Fresh ingredients accentuate the taste of this French-style chicken stew in wine sauce.
Preheat the oven to 325 degrees.Preheat a roasting pan over medium-high heat. Sprinkle the chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour the oil into the pan; stir to coat. Put half of the chicken in the pan, pulp side down. Cook for 4 minutes or until lightly browned; remove from the pan. Repeat with the remaining chicken. Set the chicken aside.Add the onion, carrot, celery and garlic to the pan; cook for 6 minutes, stirring occasionally. Add the wine; cook for 2 minutes, scraping off the pan to prevent browning. Return the chicken to the pan, pulp side up. Combine the broth and flour in a bowl, stirring with a whisk until smooth. Add the stock mixture to the pan.Add the tarragon, 2 tablespoons of parsley, mustard and bay leaf and bring to a boil. Cover and bake at 325 degrees for 45 minutes or until the chicken is cooked through and very tender. Remove the baking sheet from the oven. Remove the chicken from the pan and pour 1/4 cup of cooking liquid over it. Keep warm. Heat a large skillet over medium-high heat and bring to a boil. Simmer for 5 minutes or until reduced to 3 cups. Whisk together the butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Discard the bay leaf.Preheat the grill to high heat.Arrange tomatoes in a single layer on a jelly roll tin; lightly brush with cooking spray. Bake for 6 minutes or until bubbles form. Sprinkle the chicken with tomatoes, crumbled bacon, and the remaining 1 tablespoon of parsley. Serve with the sauce.If you like kalamata olives, try the Greek-style braised chicken: Cook the chicken with the wine sauce by following step 4, removing the carrots and celery and adding 1/2 cup chopped seedless plum tomatoes and 1/2 cup thinly sliced green bell peppers instead, reducing the amount of wine to 1/4 cup and adding 1/4 cup ouzo (or brandy), and also without adding tarragon, parsley and mustard. Add 1 1/2 tablespoons chopped fresh oregano leaves and 1/2 teaspoon chopped fresh rosemary leaves. Add 1/4 cup chopped pitted kalamata olives and 1 tablespoon fresh lemon juice to the sauce mixture when the butter is added, stirring until the butter melts. Omit items 5 and serve with lemon wedges, if desired. For 6 servings (serving size: 2 chicken thighs or 1/2 chicken breast halves and about 1/3 cup sauce) Calories 349; Fat 7 g (sat 9 g); Sodium 439 mgЕсли вам нравится шафран, попробуйте тушеную курицу по-мароккански: Приготовьте курицу с винным соусом, выполнив шаг 4, убрав сельдерей и добавив вместо него 1/2 стакана нарезанных помидоров-слив без косточек; убавьте количество вина до 1/4 стакана; не добавляйте эстрагон, петрушку и горчицу; добавьте 1/3 стакана нарезанных половинок кураги, 1/4 стакана нарезанных зеленых оливок без косточек и 1/4 чайной ложки нитей шафрана с лавровым листом. Добавьте 1 столовую ложку свежего лимонного сока в соус, когда будет добавлено сливочное масло, перемешивая до получения однородной массы. Пропустите шаги 5 и подавайте с дольками лимона. На 6 порций (размер порции: 2 куриных бедра или 1/2 половинки куриной грудки, примерно 1/2 стакана соуса и 1 долька лимона) Калорий 336; Жира 7 г (сат 6 г); Натрия 454 мг