Weeknight Coq Au Vin

from Cooking Light, Oct. '08

Total time: 45 minutes.

Yield

4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)

Ingredients

• 2 bacon slices, chopped
• 4 (4-ounce) bone-in chicken thighs, skinned
• 4 (4-ounce) chicken drumsticks, skinned
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley, divided
• 1 1/2 cups sliced cremini mushrooms
• 1 1/2 cups dry red wine
• 1 cup chopped carrot
• 1/2 cup chopped shallots
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon brandy
• 1 teaspoon minced fresh thyme
• 2 teaspoons tomato paste
• 1 garlic clove, minced

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.

2. Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

Nutritional Information

Calories:

345 (33% from fat)

Fat:

12.7g (sat 3.7g,mono 4.7g,poly 2.7g)

Protein:

43.7g

Carbohydrate:

11g

Fiber:

1.6g

Cholesterol:

150mg

Iron:

3.3mg

Sodium:

595mg

Calcium:

60mg