Servings: 5 - 10 • Serving Size: 1 thigh with sauce • Old Points: 3 pts • Points+: 3 pts
Calories: 123 • Fat: 4.6 g • Protein: 14.3 g • Carb: 4.1 g • Fiber: 0.7 g • Sugar: 0.5 g
Sodium: 186.4
Ingredients:
- 10 skinless chicken thighs (with bone)
- kosher salt and fresh black pepper
- 1 tbsp + 1 tsp olive oil
- 4 garlic cloves, chopped
- 1 large yellow onion, finely chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- pinch red pepper flakes (optional)
- 2 cups Imported crushed tomatoes (Tuttoroso)
- 1/4 tsp dried marjoram
- 1/4 cup dry white wine (Pinot Grigio)
- 2 cups low sodium, fat free chicken broth
- 3 - 4 small sprigs fresh rosemary
- kosher salt and fresh black pepper
Directions:
Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.
Sauté garlic and onions (and red pepper flakes if using) in remaining oil; sauté until golden, about 3 minutes, stirring occasionally. Add celery and carrots and saute on medium-low for about 2-3 minutes, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.
Add the chicken and rosemary to the sauce, partially cover and cook slowly on low heat for another 25 - 30 minutes, stirring occasionally, adding water if needed.
For the Crock pot:
Start with the same directions as the first two paragraphs up to adding the wine and half of the chicken broth listed (1 cup instead of 2). Add the remaining ingredients to the crock pot and cook on low for 8 hours taking the lid off the last 30 minutes.
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