Coq au Vin
Start to finish: 30 minutes
3 slices bacon, cut into bite-size pieces
2 skinless boneless chicken breast halves, cut into 1-inch pieces (12 ounces)
1/2 teaspoon each of chopped fresh sage and fresh oregano (or 1/4 teaspoon dried)
Salt and pepper
2 sprigs fresh rosemary
1 cup petite baby carrots, cut in half lengthwise
1 cup sliced fresh mushrooms
1 clove garlic, minced
1-1/2 cups chicken broth
1 teaspoon balsamic vinegar
2 teaspoons all-purpose flour
1/2 cup halved cherry tomatoes
1 tablespoon chopped fresh Italian parsley
1. In a large skillet cook bacon over medium-high heat until crisp. Remove bacon from skillet using a slotted spoon; set bacon aside. Season chicken with chopped fresh sage and oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add seasoned chicken and fresh rosemary sprigs to skillet. Cook chicken, stirring occasionally, until no pink remains and chicken has reached 165°F. Remove chicken from skillet; cover to keep warm. Discard rosemary.
2. Once you have removed the chicken from the skillet, reduce heat to medium. Add carrots to drippings. Cook, stirring occasionally, for 5 minutes or until carrots are crisp-tender. Add mushrooms and garlic. Cook for 3 minutes more, stirring occasionally. Remove vegetables from skillet.
3. Stir together chicken broth, vinegar, and flour. Slowly add broth mixture to the skillet. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring sauce to boiling. Reduce heat and boil gently for 10 minutes. Add bacon, chicken, vegetables, and tomatoes to sauce. Heat through. Stir in parsley.
Suggestion: Serve in shallow bowls.
Nutrition facts per serving: 143 calories, 6 g total fat (1 g saturated fat; 2 g monosaturated fat; 1 g polyunsaturated fat), 47 mg cholesterol, 168 mg sodium, 8 g carbohydrates, 1 g fiber, 2 g sugar, 18 g protein.
Daily values: 21 mg calcium, 405 mg sodium, 622 mg potassium, 114 IU vitamin A, 9 mg vitamin C, 1 mg iron.