Wednesday, January 16, 2008

Quick Coq Au Vin

This will become a standard recipe. It's great. Simple and tasty. This is the best tasting 30 minute recipe I've seen in a while.

1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon celery seed
2 teaspoon salt, divided
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
1 tablespoon tomato paste
1 teaspoon minced garlic

Combine flour, thyme, celery, and 1 teaspoon 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, garlic, and tomato paste; cook 9 minutes.

Return chicken to pan; cook 8 minutes or until chicken is done.

--Adapted from Cooking Light magazine

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