4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)
2 .................bacon slices, chopped
4 ................(4-ounce) bone-in chicken thighs, skinned
4 ................(4-ounce) chicken drumsticks, skinned
1/2 ..............teaspoon salt
1/2 ..............teaspoon freshly ground black pepper
1/4 .............cup finely chopped fresh flat-leaf parsley, divided
1-1/2 .........cups sliced cremini mushrooms
1-1/2 .........cups dry red wine
1 ...............cup chopped carrot
1/2.......... ..cup chopped shallots
1/2 ............cup fat-free, less-sodium chicken broth
1 ...............tablespoon brandy
1 ...............teaspoon minced fresh thyme
2 ...............teaspoons tomato paste
1 ...............garlic clove, minced
1. Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
2. Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated.
3. Sprinkle with remaining 1 tablespoon parsley.
Heart healthy
