Classic Coq au Vin: A Simple & Delicious Chicken Stew Recipe

INGREDIENTS

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 2 carrots, 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

PREPARATION:

1. 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.
2. 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).
3. Remove skillet from heat and let stand 5 minutes before serving. If desired, serve with mashed potatoes and veggies of your choice.

This recipe appears in: European NUTRITIONAL INFORMATION: Serving Size: 1 thigh and 3/4 cup sauce Vitamin C 27 % Calories 302 Total fat 16 g Cholesterol 71 MG Sodium 859 MG Carbohydrate 13 g Dietary fiber 2 g Sugars 9 g Protein 22 g Vitamin A 76 % Saturated fat 4 g Calcium 7 % Iron 11 %