Coq au Vin

By tlshinnick

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 6 skinless, boneless chicken thighs (4-ounce)
• 1 tablespoon olive oil
• 6 cups quartered cremini mushroom
• 2 cups carrot slices, 1/4-inch-thick
• 1/3 cup slices Canadian bacon, 1/4 inch thick
• 1 cup dry red wine
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon tomato paste

Preparation

Step 1

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 a large nonstick skillet over
medium-high heat. Add chicken; cook 8 min-
utes or until browned, turning frequently. Re-
move 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.