COQ AU VIN

Coq au Vin image

Looking for a hearty dinner for six using Progresso® chicken broth and Gold Medal® all-purpose flour! Then check out this bacon, chicken and veggies recipe.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 13

Ingredients

1/2 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up broiler-fryer chicken
8 slices bacon
3/4 cup frozen small whole onions (from 16-oz bag)
3 cups sliced mushrooms (8 oz)
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup dry red wine or non-alcoholic red wine
1/2 teaspoon salt
4 medium carrots, cut into 2-inch pieces
1 clove garlic, finely chopped
Bouquet garni*

Steps:

Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture.
Cook bacon in 12-inch skillet over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towels; set aside. Cook chicken in bacon fat over medium heat about 15 minutes or until brown on all sides.
Move chicken to one side of skillet; add onions and mushrooms to other side. Cook over medium-high heat, stirring occasionally, until mushrooms are tender. Drain fat from skillet.
Crumble bacon. Stir bacon and remaining ingredients into vegetables. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove bouquet garni; skim off excess fat.

Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 960 mg

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