s QUICK COQ AU VIN ***
s 
|
s QUICK COQ AU VIN ***
s |
|
Ingredients
|
|
||||
|
Instructions *** 10-3-21 ok *** TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings. This quick coq au vin recipe is really fabulous served with rice. I love being able to fix this gourmet dish in 30 minutes and still have it turn out so delicious. To reduce fat, I use chicken tenderloin pieces or skinless chicken breasts. —Judy VanCoetsem, Cortland, New York Ingredients 1/4 cup all-purpose flour 1 teaspoon dried thyme 1 teaspoon salt, divided 6 boneless skinless chicken thighs (4 ounces each) 1 tablespoon olive oil 6 cups quartered cremini mushrooms 2 cups sliced fresh carrots 3 pieces Canadian bacon, chopped 1 tablespoon tomato paste 1 cup chicken broth 1 cup dry red wine Chopped fresh thyme, optional Directions 1. In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess. 2. In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. 3. In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
