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Quick Coq au Vin

Source of Recipe


Cooking Light-3/02






List of 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 red wine
  
• 1 cup fat-free less-sodium chicken broth
  
• 1 tablespoon tomato paste
  






Instructions



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 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; saute 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.
   
   
4. Yield: 6 servings (serving size: 1 1/4 cups). 230 cal, 7.8g fat, 27.3g pro, 12.5g carb, 2.4g fiber, 99mg chol, 3.1mg iron, 52.7mg sod, 35mg calc.