member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

    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


    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |