Quick and Easy Tomato Coq au Vin
Chicken thighs simmered in a richly flavored sauce made with tomatoes, carrots, mushrooms and red wine -- perfect for casual entertaining. Recipe developed by George Duran for Hunt's®.
Hands On: 3minutes
Total Time: 55 minutes
|6||bone-in chicken thighs, skin removed|
|1/4||teaspoon salt, divided|
|2||tablespoons Pure Wesson® Vegetable Oil|
|4||slices uncooked bacon, chopped|
|1||medium onion, chopped|
|4||ounces button mushrooms, chopped|
|1/2||cup red wine (such as Merlot or Cabernet Sauvignon)|
|2||cans (14.5 oz each) Hunt's® Stewed Tomatoes, undrained|
|1/8||teaspoon ground black pepper|
- Pat chicken dry with paper towels. Sprinkle 1/8 teaspoon salt on chicken. Heat oil in large skillet over medium-high heat. Cook chicken 5 minutes on each side or until browned. Remove from skillet; set aside.
- Add bacon to skillet; cook 3 minutes or until browned. Add onion, mushrooms and carrots; cook 4 to 5 minutes. Add red wine, undrained tomatoes, remaining 1/8 teaspoon salt and pepper; mix well. Gently 'dig' chicken, bone side up, into tomato mixture. Cover and cook 2to 25 minutes or until thighs are tender (180°F).
- Remove skillet from heat and let stand 5 minutes before serving. If desired, serve with mashed potatoes and veggies of your choice.
|Serving Size:||1 thigh and 3/4 cup sauce|
|Total fat||16 g|
|Saturated fat||4 g|
|Dietary fiber||2 g|
|Vitamin A||76 %|
|Vitamin C||27 %|
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