Thursday, February 24, 2011

Coq au Vin (quick version)

Back to cooking tonight.  I have made this recipe twice now and both times it turned out really good... John said we can't give everything 5 stars so we are giving this 4... but we both went back for seconds! 

Getting started:
 Next the carrots
 Then dice the bacon
 Chicken(after cooking):
 Saute the vegetables:

Seem to be going through a lot of wine lately so needed to open a new bottle:

 Adding wine mixture:
 Simmering with the chicken and the flavors are really melding here:
Dinner is served:

Coq au Vin (quick) Serves: 6 Calories: 230 Prep Time to Table: 45 minutes
Recipe : Adapted from Cooking Light

 -¼ cup flour
-1 tsp dried thyme
-½ tsp salt
-1 tbl olive oil
-6 (4 ounce) skinless, boneless chicken thighs
-2 cups (1/4” thick) carrot slices
 -5-6 cups quartered baby bella mushrooms
-1/3 cup diced Canadian bacon
-1 cup dry red wine
- 1 cup fat-free chicken broth
-1 tbl tomato paste

1. Combine flour, thyme and salt in ziplock bag; add chicken, seal and shake to coat. Remove from bag and shake off extra flour
2. Heat oil in a large non-stick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
3. Add mushrooms, carrots and bacon to pan; sauté 3 minutes. Stir in wine, broth and tomato paste, cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.

Notes: Cooking uncovered or high heat will reduce the liquid and concentrate the flavor. Most of the liquid is evaporated during this process. This is good served over egg noodles.

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