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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 30%
  • Fat: 7.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 27.3g
  • Carbohydrate: 12.5g
  • Fiber: 2.4g
  • Cholesterol: 99mg
  • Iron: 3.1mg
  • Sodium: 527mg
  • Calcium: 35mg

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

  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.
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