Page 39 - One-Dish Meals

4. Add remaining 1 tablespoon oil to Dutch oven; add half of chicken
pieces and cook over medium-high heat until browned; transfer to large
bowl. Repeat with remaining chicken pieces.

5. Reduce heat to medium; add tomato paste and orange peel, and cook
30 seconds, stirring. (Tomato paste will stick to bottom of pan and darken,
helping to intensify the flavor of the broth.) Add brandy and cook 30 sec-
onds, stirring.

6. Return chicken pieces and vegetables to Dutch oven. Add wine, chicken
broth, salt, pepper, thyme, and bay leaf; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes or until juices run clear
when thickest part of chicken is pierced with tip of knife.

7. Meanwhile, in cup, with fork, mix flour with cold water until blended;
set aside.

8. Transfer chicken to warm serving bowl. With slotted spoon, transfer
vegetables to same bowl; cover and keep warm.
9. Slowly whisk flour mixture into broth in Dutch oven; heat until mixture
boils and thickens slightly, stirring frequently. Spoon broth over chicken
and vegetables in bowl. Discard bay leaf. Sprinkle with reserved bacon
before serving.
E A C H S E R V I N G About 325 calories | 40 g protein | 12 g carbohydrate |
12 g total fat (3 g saturated) | 122 mg cholesterol | 485 mg sodium.

Soups & Stews 39