Quick Coq au Vin

Yield: 6 servings (1-1/2 cup each)
Source: Cooking Light March 2002
CL Comments: 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.
Comments from a CA Kitchen: This one is quick, but it tastes as if it was simmered for a long time. Recommended!


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


  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.


Healthy Units: 5 per serving
CALORIES 230 (30% from fat); FAT 7.8g (satfat 1.7g, monofat 3.4g, polyfat 1.5g); PROTEIN 27.3g; CARBOHYDRATE 12.5g; FIBER 2.4g; CHOLESTEROL 99mg; IRON 3.1mg; SODIUM 527mg; CALCIUM 35mg;

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