Quick and Easy Coq au Vin
Source of Recipe
Redbook Magazine
List of Ingredients
- 1 1/2 cups peeled baby carrots
- 3/4 cup chicken broth
- 1 1/2 tablespoons tomato paste
- 5 slices thick-cut bacon, cut crosswise into strips
- 10 oz. small button mushrooms, wiped clean
- 2 teaspoons minced fresh garlic
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 1 bag frozen pearl onions, thawed
- 1 cup dry white wine
- 1 cooked rotisserie chicken cut into 8 pieces
Instructions
- Place carrots in a microwave-safe bowl with 1/2 cup water; cover bowl with vented plastic wrap. microwave on high 4 to 5 minutes, until crisp-tender; drain. Mix broth and tomato paste in a small cup; set aside.
- Meanwhile, in a large, deep nonstick skillet or Dutch oven, cook bacon until crisp, remove with a slotted spoon to a paper towel.
- Cook mushrooms, garlic, rosemary and thyme in bacon drippings in pot over medium-high heat 6 minutes or until lightly browned. Add onions, continue to cook 3 minutes.
- Raise heat to high, add wine to skillet and deglaze, scraping up browned bits from bottom of skillet with a wooden spoon. When wine boils, add broth mixture, stirring to incorporate.
- Add chicken pieces and carrots, bring to a boil, reduce heat to medium-low, cover and simmer 5 minutes, turning chicken once or twice.
- Transfer to a serving platter. Sprinkle with bacon.
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