In a large pot, cook bacon over medium heat until browned and crisp, about 3 minutes. Transfer bacon with a slotted spoon to a piece of paper towel to drain. Discard all but 2 tsp of fat from pan. Add half of the chicken and brown well, about 2 minutes per side. Remove to a plate and repeat with remaining thighs. Reduce heat to medium-low and add onions to pan. Cook, scraping up browned bits at bottom of pan, until onions are browned and beginning to soften, about 4 minutes. Add apple juice, apples, mustard, vinegar, thyme, salt, pepper and reserved bacon and chicken thighs to pan. Cover, reduce heat to low and simmer gently, stirring occasionally, until chicken is no longer pink in center, 20 to 25 minutes. In a small bowl, stir cornstarch together with 2 tsp water; stir into sauce. Cook until sauce thickens, about 1 minute. Per serving: 254 Calories; 7g Fat (27% calories from fat); 31g Protein; 14g Carbohydrate; 130mg Cholesterol; 790mg Sodium Serving Ideas : Serve with green beans and wide noodles or rice pilaf. NOTES : You may use Bosc Pears and rosemary instead of the apples and thyme. 5 WW points Recipe by: Shaws Posted to EAT-LF Digest by Betsy Burtis
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 6|
|Calories from Fat: 68 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 81.8mg||25 %|
|Sodium 451.1mg||16 %|
|Potassium 405.3mg||11 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 14.5g|
|Protein 21.1g||30 %|
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Calories per serving: 218
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