Oven-Baked 4-Ingredient Chicken Bourguignon Directions:
Preheat the oven to 325°F. Lightly coat a deep 9x13-inch baking dish with cooking spray.
Arrange the chicken thighs in a single layer in the prepared dish.
Scatter the pearl onions and thickly sliced mushrooms around and between the chicken pieces.
Pour the red wine evenly over the chicken and vegetables.
Season lightly with salt and black pepper, if desired.
Cover the dish tightly with foil or a fitted lid.
Bake covered for 1 hour.
Carefully remove the cover and continue baking for 35–50 minutes, until the chicken reaches 165°F, the pearl onions are tender, and the mushrooms are deeply cooked.
Transfer the chicken, onions, and mushrooms to a serving dish.
Pour the cooking liquid into a saucepan and simmer for 5–10 minutes, until reduced into a lightly thickened sauce.
Spoon the red wine sauce over the chicken, onions, and mushrooms.
Let the dish rest for 10 minutes before serving.
WW Points Calculation
Bone-in skinless chicken thighs, 2 1/2 pounds: 0.00 points
Pearl onions, 12 ounces: 0.00 points
Cremini mushrooms, 16 ounces: 0.00 points
Dry red wine, 1 1/2 cups: 12.00 points
Points Information
Total Points: 12.00 points
Servings: 6 servings / 1 chicken thigh portion with pearl onions, mushrooms, and sauce
Points per serving: 2.00 points
Nutrition Information
Calories: 300
Protein: 34 g
Carbohydrates: 12 g
Fat: 11 g
Fiber: 2 g
Sugar: 5 g
Sodium: 160 m
I'm waiting for your comments! Enjoy!
