Braised Chicken and Artichokes
Disclaimer: I have not made this recipe, yet. I am posting it as a response in answer to others' requests for some new, different and interesting Weight Watchers recipes.
Weight Watchers POINTS value = 7. You can add 2 cups of thawed English peas along with the artichokes and onions in step 2, and increase the POINTS value by 1 POINT per serving.
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- 1 lb
- baby red potatoes, scrubbed and halved
- 3/4 c
- dry white wine
- 3 clove
- garlic, thinly sliced or pressed
- 1 1/2 tsp
- dried tarragon
- 1 tsp
- 1/4 tsp
- black pepper
- 1/8 tsp
- ground allspice (optional)
- 2 large
- bone-in chicken breasts, skinned
- 9 oz
- box of frozen artichoke hearts, thawed
- 2 c
- frozen pearl onions, thawed
- lemon, cut into wedges
1Combine cleaned potatoes, wine, garlic, 1 teaspoon tarragon, salt, pepper and allspice (optional) in 5- or 6-qt. slow cooker. Top with chicken. Cover and cook until chicken and potatoes are fork-tender, 3 - 4 hours on high, or 6 - 8 hours on low.
2About 30 minutes before cooking time is complete, stir artichokes and onions into slow cooker. Cover and cook on high another 30 minutes, or until artichokes and onions are tender.
3Stir in remaining 1/2 teaspoon tarragon. Transfer chicken to cutting board; cut each breast in half across the width of the breast, not lengthwise. Transfer chicken to a platter; pour vegetables and sauce over chicken. Serve with lemon wedges.