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.
Coq au Vin
- Prep Time 10 min
- Total 1 hr 5 min
- Servings 6
- 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*
Make With
Gold Medal Flour
Instructions
-
Step1Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture.
-
Step2Cook 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.
-
Step3Move 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.
-
Step4Crumble 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
380
Calories
18g
Total Fat
34g
Protein
23g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 160
- Total Fat
- 18g
- Saturated Fat
- 5g
- Cholesterol
- 90mg
- Sodium
- 960mg
- Total Carbohydrate
- 23g
- Dietary Fiber
- 3g
- Protein
- 34g
% Daily Value*:
- Iron
- 16%
- 16%
Exchanges:
1 Starch; 2 Vegetable; 4 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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