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Quick Coq au Vin

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 1/4 cups)
Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 6 (4-ounce) skinless, boneless chicken thighs
  • 1 tablespoon olive oil
  • 6 cups quartered cremini mushrooms
  • 2 cups (1/4-inch-thick) slices carrot
  • 1/3 cup (1/4-inch-thick) slices Canadian bacon
  • 1 cup dry red wine
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon tomato paste

Nutrition Information

  • calories 230
  • caloriesfromfat 30 %
  • fat 7.8 g
  • satfat 1.7 g
  • monofat 3.4 g
  • polyfat 1.5 g
  • protein 27.3 g
  • carbohydrate 12.5 g
  • fiber 2.4 g
  • cholesterol 99 mg
  • iron 3.1 mg
  • sodium 527 mg
  • calcium 35 mg

How to Make It

  1. Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.

  3. Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.