Main dishes

Made-Over Coq au Vin

(11)

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photo by:kraft

One bite of our smart take on a classic French chicken dish, including savory bacon, and you’ll agree: très bien.

time

prep:

1 hr

total:

1 hr

servings

total:

4 servings

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What You Need

slices OSCAR MAYER Bacon, coarsely chopped

pkg. (16 oz.) frozen pearl onions

lb. fresh mushrooms, quartered

small boneless skinless chicken breast halves (1 lb.)

1/4

cup flour

1/2

cup water

1/4

cup KRAFT Balsamic Vinaigrette Dressing

can (14-1/2 oz.) diced tomatoes with garlic and olive oil, undrained

bay leaves

cups hot cooked long-grain brown rice

Tbsp. minced fresh parsley

Make It

COOK and stir bacon in large nonstick skillet on medium-high heat 2 min. Add onions and mushrooms; cook 8 min., stirring occasionally. Remove bacon mixture from skillet with slotted spoon.

ADD chicken to skillet; cook 2 to 3 min. on each side or until each breast is browned on both sides. Mix flour, water and dressing. Add to skillet along with the tomatoes; stir until chicken is evenly coated. Add bay leaves. Bring to boil; simmer on medium heat 10 min., stirring occasionally.

STIR in bacon mixture; simmer 15 min. or until chicken is done (165ºF), stirring occasionally. Remove and discard bay leaves. Serve chicken mixture over rice; sprinkle with parsley.

Kraft Kitchens Tips

Makeover - How We Did It

We've recreated this French classic to save you 280 calories and 31g of fat, including 16g of sat fat, per serving. The changes include decreasing the bacon and replacing the chicken pieces with chicken breasts. We also omitted the butter, chicken broth and wine. And good news - the recipe is still delicious!

Fun Idea

Serve topped with croutons or small toasted bread cubes.

Substitute

Substitute 1/2 tsp. dried thyme leaves for the bay leaves.

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LitBuff

posted:9/15/2012

This was AWESOME! Had been smelling a professionally catered meal at the office (that I didn't get to share in)...had this at home, and it satisfied the desire for something "special." VERY TASTY, definitely a permanent fixture in my recipes. Used white rice, but otherwise unchanged.

chazshields

posted:3/4/2011

good (better) with boneless thighs for more chicken flavor. I have substituted Marsala wine for the vinegar with good results too.

a cook

posted:12/21/2010

Overall, very good. I replaced the pearl onions with diced and added a little garlic. I also double the liquid to make more sauce. I used diced chicken to make it cook faster (and because I have small kids). Very easy, very good!

srogacki

posted:8/3/2009

Tasty dish, but way too many onions and mushrooms for my family. Next time we'll use more tomatoes and less onion.

MsGigi1202

posted:5/13/2009

Great recipe. You need to add more water or chicken stock (which I did). I think I added an extra 1/2 a cup. Over all very tasty.

chefash16

posted:3/20/2009

This recipe was delicious and easy to make! I served it over a bed of mashed potatoes, and it was a very eye pleasing and filling dish. Definitley will make again :)

a cook

posted:10/11/2008

Not anything too different, but good, simple to make

mtminus

posted:7/28/2008

While this might make a tasty chicken meal, this is in no way a recipe for Coq au Vin, because the key title ingredient (vin - wine) is missing. So if you're looking for a relatively authentic French dish, look elsewhere.... This is not it!!

SandraMoreno

posted:6/26/2008

Very good. I made it with rice but next time I'll try pasta.