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Ingredients
-
4
slices thick-cut bacon, chopped
-
6
boneless skinless chicken thighs
-
3/4
teaspoon salt
-
1/4
teaspoon black pepper
-
2
cups frozen pearl onions, thawed
-
8
oz cremini or baby bella mushrooms, sliced
-
2
cloves garlic, finely chopped
-
1 1/2
cups dry red wine, like Pinot Noir or Syrah
-
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
-
2
tablespoons Gold Medal™ all-purpose flour
-
1
tablespoon butter, softened
-
2
tablespoons chopped Italian (flat-leaf) parsley
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-
Heat 5-quart Dutch oven over medium heat. Add bacon; cook 8 to 10 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate; reserve. Reserve 1 tablespoon drippings in Dutch oven; discard the rest.
-
Season chicken with 1/2 teaspoon of the salt and the black pepper. Add to Dutch oven; cook 8 to 9 minutes, turning once, until juice of chicken is clear when thickest part is cut (at least 165°F). Remove and reserve. Add onions, mushrooms and remaining 1/4 teaspoon salt to Dutch oven, and stir to coat; increase heat to medium-high, and cook 5 to 6 minutes or until onions are just starting to brown.
-
Stir in garlic; cook about 1 minute or until garlic is fragrant. Add wine, broth and chicken; return to simmering. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until onions and mushrooms are tender. Remove chicken to serving platter; cover with foil.
-
In small bowl, mix flour and softened butter; mash with fork to form a paste. Beat butter mixture into wine mixture in Dutch oven with whisk. Simmer about 3 minutes, beating constantly, until paste is completely dissolved and broth has thickened.
-
Spoon sauce and vegetables over chicken; garnish with bacon and parsley.
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210
Calories
8g
Total Fat
24g
Protein
8g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 210
- Calories from Fat
- 80
- Total Fat
- 8g
- 13%
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 34%
- Sodium
- 680mg
- 29%
- Potassium
- 400mg
- 11%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 24g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Expert Tips
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var configuration = {"title":"Weeknight Coq au Vin","introduction":"This simplified coq au vin delivers on all the flavors of chicken, mushrooms and pearl onions with a wine-infused sauce easy enough for a weeknight dinner.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/Jbr-Ux5RGkSVGXURFDwqbw_webp_base.webp?v=58189a82\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://rms-media-prod.generalmills.com/4e3977c4-b576-454b-90fe-03b3b6b610e9.jpg"},"large":{"media":"(min-width: 767px)","src":"https://rms-media-prod.generalmills.com/4e3977c4-b576-454b-90fe-03b3b6b610e9.jpg"},"alt":"Weeknight Coq au Vin"},"contributor":{"label":"by:","name":"Tablespoon Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Jan 10, 2018"}},"ingredientGroups":[{"ingredients":[{"quantity":"4","description":"slices thick-cut bacon, chopped"},{"quantity":"6","description":"boneless skinless chicken thighs"},{"quantity":"3/4","description":"teaspoon salt"},{"quantity":"1/4","description":"teaspoon black pepper"},{"quantity":"2","description":"cups frozen pearl onions, thawed"},{"quantity":"8","description":"oz cremini or baby bella mushrooms, sliced"},{"quantity":"2","description":"cloves garlic, finely chopped"},{"quantity":"1 1/2","description":"cups dry red wine, like Pinot Noir or Syrah"},{"quantity":"1 1/2","description":"cups Progresso™ chicken broth (from 32-oz carton)"},{"quantity":"2","description":"tablespoons Gold Medal™ all-purpose flour"},{"quantity":"1","description":"tablespoon butter, softened"},{"quantity":"2","description":"tablespoons chopped Italian (flat-leaf) parsley"}]}],"steps":[{"description":"Heat 5-quart Dutch oven over medium heat. Add bacon; cook 8 to 10 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate; reserve. Reserve 1 tablespoon drippings in Dutch oven; discard the rest."},{"description":"Season chicken with 1/2 teaspoon of the salt and the black pepper. Add to Dutch oven; cook 8 to 9 minutes, turning once, until juice of chicken is clear when thickest part is cut (at least 165°F). Remove and reserve. Add onions, mushrooms and remaining 1/4 teaspoon salt to Dutch oven, and stir to coat; increase heat to medium-high, and cook 5 to 6 minutes or until onions are just starting to brown."},{"description":"Stir in garlic; cook about 1 minute or until garlic is fragrant. Add wine, broth and chicken; return to simmering. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until onions and mushrooms are tender. Remove chicken to serving platter; cover with foil."},{"description":"In small bowl, mix flour and softened butter; mash with fork to form a paste. 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