Coq Au Vin
Uncooked reduced fat bacon
2 slice(s), center-cut, chopped
Uncooked boneless skinless chicken breast(s)
3½ pound(s), or whole chicken, cut into eighths, skin and all visible fat removed
½ pound(s), or white mushrooms, sliced
1 medium, chopped
2 medium clove(s), chopped
Canned tomato paste
Frozen whole onion(s)
6 oz, (1 cup)
2 medium, chopped
Reduced-sodium chicken broth
½ cup(s), dry
Uncooked Yukon gold potato(es)
½ pound(s), small, unpeeled and cut in half
2 tsp, or browning and seasoning sauce
2 Tbsp, fresh, chopped
- Heat a nonstick Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned, about 5 minutes; transfer to paper towels to drain.
- Add the chicken to the Dutch oven and cook over medium-high heat until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate; set aside.
- Add the mushrooms, chopped onion, and garlic to the Dutch oven. Cook over medium heat, stirring occasionally, until golden, about 8 minutes. Stir in the tomato paste until smooth. Add the whole onions and carrots; cook, stirring, 1 minute. Add the broth, wine, and potatoes; bring to a boil, stirring to scrape the browned bits from the bottom of the pan. Return the chicken and bacon to the Dutch oven. Reduce the heat and simmer, covered, until the vegetables are tender and the juices run clear when the chicken is pierced with a fork, about 25 minutes.
- Combine the flour, water, and seasoning sauce in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the Dutch oven until blended. Add the flour mixture and parsley to the pot and cook, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Yields 1⁄6 of chicken with 1 cup vegetables and sauce per serving.