5131
Calories
Total Fat
Protein
View Complete Nutrition Information >
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
30
Prep Time
(MINUTES)
55
Total Time
(MINUTES)
6
Servings
5 of 5
(1 ratings)
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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
Nutrition Information
319
16g
22g
Serving Size: 6 servings (1 thigh and 3/4 cup sauce each)
Directions
- 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 20 to 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.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 319 | |
| % Daily Value* | ||
| Total fat | 16 g | 25% |
| Saturated fat | 4 g | 21% |
| Cholesterol | 71 MG | 24% |
| Sodium | 815 MG | 34% |
| Carbohydrate | 16 g | 5% |
| Dietary fiber | 3 g | 13% |
| Sugars | 9 g | 1% |
| Protein | 22 g | 45% |
| Vitamin A | 76% | |
| Vitamin C | 27% | |
| Calcium | 7% | |
| Iron | 15% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
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