Weeknight Coq au Vin Menu

This hearty meal features chicken and vegetables in a deeply flavored reduction. (Serves 4)

Weeknight Coq au Vin

* Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 tablespoons brown sugar and 1 tablespoon Grand Marnier (orange-flavored liqueur) to pan; cook 30 seconds. Add 4 cups sliced peeled Bosc pear, 1/8 teaspoon ground cinnamon, and a dash of nutmeg; cook 10 minutes or until pear is tender, stirring occasionally. Remove from heat. Stir in 1 tablespoon Grand Marnier and 1 teaspoon fresh lemon juice. Serve over vanilla low-fat ice cream.

Cooking Light, October 2008