INGREDIENTS

INSTRUCTIONS

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: Shaw's  Posted to EAT-LF Digest by
Betsy Burtis <ebburtis@ix.netcom.com> on  Sep 21, 1999, converted by
MM_Buster v2.0l.

A Message from our Provider:

“God makes it, we mess it”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 213
Calories From Fat: 53
Total Fat: 5.9g
Cholesterol: 131.1mg
Sodium: 544mg
Potassium: 446mg
Carbohydrates: 11.8g
Fiber: 1g
Sugar: 8.9g
Protein: 27.2g