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home > recipes > meat > low-fat coq au vin
from US Low-fat Coq au Vin 2 boneless skinless chicken breasts 1/2 lb mushrooms, washed 10 or 12 small onions, peeled 1 clove garlic, peeled and smashed 1 Tb tomato paste 2 cups beef buillion 1 cup dry red wine 1 Tb cornstarch 1/2 cup warm water Place all ingredients in an ovenproof dish, cover, and bake at 375 degrees for one hour. Remove chicken and vegetables to a plate and put the liquid in a saucepan, bring to a boil and reduce to 1 and 1/2 cups. Mix cornstarch in water and add by spoonfuls to the boiling sauce, stirring constantly until the sauce coats a spoon. Put the chicken and vegetables back in the baking dish and pour the sauce over them. Serve with boiled new potatoes and green peas.

Low-fat Coq au Vin


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ethnicity: french
recipes for meat
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(posted March 31, 2000)

from US

Low-
fat Coq au Vin

2 boneless skinless
chicken breasts
1/2 lb mushrooms, washed
10 or 12 small onions, peeled
1
clove garlic, peeled and smashed
1 Tb
tomato paste
2 cups
beef buillion
1 cup
dry red
wine
1 Tb
cornstarch
1/2 cup warm water

Place all ingredients in an ovenproof dish, cover, and
bake at 375 degrees for one hour. Remove chicken and vegetables to a plate and put the liquid in a saucepan, bring to a boil and reduce to 1 and 1/2 cups. Mix cornstarch in water and add by spoonfuls to the boiling sauce, stirring constantly until the sauce coats a spoon. Put the chicken and vegetables back in the baking dish and pour the sauce over them. Serve with boiled new potatoes and green peas.



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