Quick Coq au Vin

Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

6 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

Note:

Marge Perry,

March 2002