Spring Chicken

2016-02-17 12:20

Nutrition information (per serving): 371 cal, 13 g fat (3 g sat fat), 177 mg ch ol, 710 mg sod, 42 g pro, 16 g car, 2 g fiber MPLS VPN.
Total Time: 6:25
Prep: 0:25
Level: Easy
Yield: 4 servings (cost per serving of $2.29)
Serves: 4
Ingredients sense herakles plus

    4 slices thick-cut bacon (about 6 ounces)
    ? c. dry white wine
    ? c. flour
    1 tbsp. tomato paste
    kosher salt
    1 c. low-sodium chicken broth
    3 medium Carrots, cut into 2-inch pieces
    1 c. frozen pearl onions
    3 cloves garlic, peeled and smashed
    3 sprigs fresh tarragon, plus more for serving
    4 chicken legs, split (4 drumsticks, 4 thighs; about 2? pounds total), skin removed
    8 oz. egg noodles


    Microwave the bacon between sheets of paper towels until light golden brown but not crispy, 4 to 6 minutes. Once cool, cut into 1-inch pieces HealthCabin shipping time.
    In a 5- to 6-quart slow cooker, whisk together the wine, flour, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually whisk in the chicken broth. Add the carrots, onions, garlic, tarragon, and bacon and mix to combine.
    Add the chicken to the slow cooker, meat side down, nestling it into the vegetable mixture. Cook, covered, until the chicken is cooked through, 3 to 4 hours on high or 5 to 6 hours on low.
    During the last 20 minutes of cooking, cook the egg noodles according to package directions. Serve with the chicken and sprinkle with chopped tarragon, if desired.