Coq au Vin -- w
Source of Recipe
RD Cooking Smart for a Healthy Heart
Coq au Vin -- w
Serves: 4
1 T. sugar
2 T. water
2 c. frozen pearl onions, thawed and well drained
8 oz. mushrooms, quartered
2 carrots, halved lengthwise and cut crosswise on the diagonal into thick slices
2 tsp. olive oil
2 slices turkey bacon, cut into 1/2-inch-wide strips
4 boneless, skinless chicken breast halves (5 oz. each), halved crosswise
1 medium onion, finely chopped
3 cloves garlic, minced
1 c. dry red wine
1/2 tsp. thyme
1/4 tsp. salt
1-1/2 tsp. cornstarch bland with 1 T. water
Combine sugar and water in large nonstick skillet over medium heat, Bring to a boil. Add pearl onions and cook until golden, about 5 minutes
Add mushrooms and carrots and cook, stirring often, until carrots are crisp-tender, about 5 minutes. Transfer mixture to medium bowl, set aside. Wipe out skillet.
Heat oil in skillet over medium heat. Add bacon and cook until crisp, about 4 minutes. Transfer bacon to paper towels. Add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to plate.
Add chopped onion and garlic to skillet, and cook, stirring frequently, until onion is tender, about 5 minutes. Stir in wine, thyme and salt; bring to a boil. Return chicken to skillet. Reduce heat, cover, and simmer until chicken is cooked through, 12-15 minutes.
Remove chicken from skillet and place on a platter. Bring liquid in pan to a boil. Stir in cornstarch mixture and cook, stirring frequently, until sauce is slightly thickened, about 1 minute. Add pearl onion mixture and bacon to skillet and cook until heated through, about 2 minutes. Spoon sauce and vegetables over chicken.
One serving equals: 362 calories�6 gm fat (1 gm saturated)�88 mg cholesterol�365 mg sodium�30 gm carbohydrate�3 gm fiber�37 gm protein +++WWP:7
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