Coq au Vin - A Good Dinner

It was hard to find a better meal than this, prepared and eaten last night:

Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.


  • 1/4 cup all-purpose flour
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 6 (4-ounce) skinless, boneless chicken thighs
  • 1/4 cup chopped white onion
  • 1 tablespoon olive oil
  • 1 cups quartered cremini mushrooms
  • 1 cups diced carrot
  • 1/3 cup (1/4-inch-thick) slices Canadian bacon
  • 1 cup dry red wine
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup diced fresh Roma (plum) tomatoes


1. Combine flour, pepper, 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 a large nonstick skillet over medium-high heat. Add chicken and onion ; cook 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.


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