Low Calorie Coq Au Vin Recipe
Ingredients
| 1 broiler-fryer, cut up | ||
| 2 slices Canadian bacon, cut in strips | ||
| Garlic powder | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Thyme leaf | 1/2 Teaspoon, crumbled | |
| Parsley flakes | 1 Tablespoon, dried | |
| Dry red wine | 2 Cup (16 tbs) | |
| Mushrooms | 1 Can (10oz), sliced | |
| White onions | 1 Can (10oz) | |
| All purpose flour | 2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
Directions
1. Arrange the chicken, skin-side down, in a cold, nonstick skillet. Cook over medium heat, allowing chicken to brown in its own melting fat. Add the Canadian bacon; brown lightly. Drain off accumulated fat.
2. Add garlic powder, bay leaf, thyme, parsley flakes and wine to chicken. Drain the mushrooms and onions and add liquids to skillet. Reserve drained vegetables. Bring to boiling; cover. Lower heat; simmer 45 minutes, or until chicken is tender.
3. Add drained mushrooms and onions. Simmer, uncovered, 5 minutes, or until the liquid is reduced to about 1 cup. Remove bay leaf. Combine the flour and cold water; stir into simmering liquid. Cook, stirring constantly, until the sauce thickens and bubbles 3 minutes. Taste and add salt and pepper, if you wish.
2. Add garlic powder, bay leaf, thyme, parsley flakes and wine to chicken. Drain the mushrooms and onions and add liquids to skillet. Reserve drained vegetables. Bring to boiling; cover. Lower heat; simmer 45 minutes, or until chicken is tender.
3. Add drained mushrooms and onions. Simmer, uncovered, 5 minutes, or until the liquid is reduced to about 1 cup. Remove bay leaf. Combine the flour and cold water; stir into simmering liquid. Cook, stirring constantly, until the sauce thickens and bubbles 3 minutes. Taste and add salt and pepper, if you wish.
Chef
