Wednesday, July 21, 2010

Quick Coq au Vin

From Cooking Light

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.

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

 

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.

 

I found this on myrecipes dot com

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