The original recipe called for a few slices of bacon, and then you cook the chicken in the bacon grease but I don't care for the flavor of bacon (unless its served alongside some eggs or French toast) so that's where I substituted the oil. If you like bacon, then check out the original recipe.
Serve over mashed potatoes to help soak up all the delicious juices.
2 cups red wine
1 cup chopped yellow onion
1 cup chopped carrot
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
6 (4-ounce) chicken thighs, skinless and boneless
1/2 cup all-purpose flour
1 tablespoon canola oil
1/2 cup pitted dried plums, quartered
2 bay leaves
Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.
Add 1/2 tablespoon of canola oil to a Dutch oven and place over medium heat. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add remaining oil to pot and then add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves.Yields 6 servings.
core - 2 points per serving
flex - 7 points per serving