This recipe comes from 1,001 Low Fat Soups and Stews, an excellent book with lots of ideas for meals from hearty every day dishes to elegant food. The burgundy chicken cooks while you are busy doing other things, giving you a great dish that only needs a bit of finishing when you get home. It’s been great reheated, and the last bit is going into the freezer for a meal later on.
Burgundy Chicken in the Slow-Cooker
Slow-Cooker Burgundy Chicken
1 1/4 cups Burgundy wine (I used a mix of leftover burgundy and merlot)
1 can (6 ounces) tomato paste
1 Tablespoon Worcestershire sauce
1 large onion, finely chopped
2 garlic cloves, minced
2 large carrots, grated
8 ounces of mushrooms, sliced
1 bay leaf
4 large bone-in chicken breast halves, skinned and trimmed of all fat
2 teaspoons Italian herb seasoning (or mix your own with oregano, thyme, marjoram)
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
salt to taste
Mix wine, tomato paste, and Worcestershire sauce in the slow-cooker. Stir in the remaining ingredients, except for salt, pushing the chicken breasts, meaty side down, into the sauce. Cook on low for 5-6 hours. Remove the chicken breasts from the sauce, keeping the sauce warm. Once the chicken breasts are cool enough to handle, shred the meat (or cut it into strips), discarding the bones. Remove the bay leaf, and season with salt as desired. Return the chicken to the sauce to warm. Serve over spaghetti or linguini. This makes 5 servings, with about 5 grams of fat/serving, plus an added gram of fat for a 2 ounce serving of pasta. Splurge and add 2 Tablespoons of grated Parmesan cheese for an additional 3 grams of fat. [9 grams for the whole deal.]
The Perpetual Feast 
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