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Weeknight Coq au Vin

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 45 mins
Yield 4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)

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

Nutrition Information

  • calories 345
  • caloriesfromfat 33 %
  • fat 12.7 g
  • satfat 3.7 g
  • monofat 4.7 g
  • polyfat 2.7 g
  • protein 43.7 g
  • carbohydrate 11 g
  • fiber 1.6 g
  • cholesterol 150 mg
  • iron 3.3 mg
  • sodium 595 mg
  • calcium 60 mg

How to Make It

  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.