Quick Coq au Vin

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)

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.

Nutritional Information

Calories:

230 (30% from fat)

Fat:

7.8g (sat 1.7g,mono 3.4g,poly 1.5g)

Protein:

27.3g

Carbohydrate:

12.5g

Fiber:

2.4g

Cholesterol:

99mg

Iron:

3.1mg

Sodium:

527mg

Calcium:

35mg