Community Recipe
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Weeknight Coq au Vin Menu

* 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.

Weeknight Coq au Vin

Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Ingredients

2 bacon slices, chopped
4 (4-ounce) bone-in chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley, divided
1 1/2 cups sliced cremini mushrooms
1 1/2 cups dry red wine

1 cup chopped carrot
1/2 cup chopped shallots
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brandy
1 teaspoon minced fresh thyme
2 teaspoons tomato paste
1 garlic clove, minced

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.

2. Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

Cooking Light OCTOBER 2008

Egg noodles

Caramelized pears over vanilla ice cream*

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Weeknight Coq au Vin Menu