Feedback: Coq Au Vin-Oct 99

[Lchiles]

Tried this recipe last night and I must say it is one of the best recipes I have tried in Cooking Light. I would love to know if anyone has tried this. If not give it a try and let me know what you think. YUMMY!!! Thought that the noodle portion was too small but ended up being perfect. Very generous 2 serving meal. Definite repeater!! LaurieC

[JJ40]

Could you post the recipe? I didn't start collecting CL until this year. Thanks!

[karen w]

I also made this last winter, and my husband and I also both liked it very much. I will probably make it again this fall sometime as the weather starts getting colder.

[Lchiles]

JJ40; Here goes, I don't know an easy way to post it, so I'm just going to type it in.
Coq Au Vin
2 T plus 1 teaspoon all purpose flour
1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
1/2 Pd. skinned boned chicken breast, cut diagonally into 1" wide strips
2 Bacon slices
1 1/4 cups thinly sliced carrot
1 cup frozen pearl onions, thawed
1 cup sliced mushrooms
3/4 cup dry red wine
1/2 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons tomato paste
1/4 teaspoon salt
1 cup hot cooked wide egg noodles
1. Combine flour & thyme in a shallow bowl. Dredge chicken in flour mixture; reserve remaining flour mixture.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; chop. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add reserved flour mixture, chopped bacon, carrot, onions, and mushrooms to pan; saute 2 minutes. Add wine, broth, tomato paste, and salt; cook 5 minutes or until vegetables are tender. Return chicken to pan; cook 5 minutes or until chicken is done. Serve over noodles. Yield 2 servings. Calories 395 (17% from fat) Fat 7.3g

[Beth Y]

Lchiles, I was going through my recipe files last night and found two CL recipes for Coq Au Vin. When I cut out the recipes, I usually don't keep the dates. Was this the one in the "Cooking 101 segment". That is, did it include a bunch of pictures of the Cog Au Vin being prepared? Thanks.

[JJ40]

Thanks for posting the recipe, LaurieC!

http://www.cookinglight.com/bbs/smile.gif Julie