Dinner with Kirsten

I’m somewhat of a cooking snob, but when a friend recommended Cooking Light as a great recipe resource and the opportunity to buy a discounted subscription came along, I jumped on it. The magazine has been delivered to my apartment monthly since June, most issues languishing neglected in my magazine wrack. But the October issue lured me in with the promise of  low-calorie comfort food.

Coq au vin (“rooster in wine”) is a traditional French dish of chicken cooked with wine, bacon, mushrooms and garlic. I didn’t follow all the healthy substitutions suggested by Cooking Light – I went heavier on the salt and I opted for skin-on chicken pieces for extra flavor – but all in all, this was a healthy easy weeknight meal. I served the meat and sauce over egg noodles.

Simple Coq au Vin
Adapted from Cooking Light

2  bacon slices, chopped
4  (4-ounce) bone-in chicken thighs
4  (4-ounce) chicken drumsticks
salt and  freshly ground black pepper
1/4  cup  chopped fresh flat-leaf parsley
1 1/2  cups  sliced mushrooms
1 1/2  cups  dry red wine
1  cup  chopped carrot
1/2  cup  chopped onions
1/2  cup chicken broth
2  teaspoons  tomato paste
1  garlic clove, minced

Cook bacon for 2 to 4 minutes in a large pan over medium-high heat. Sprinkle chicken with salt and pepper and add to the pan. Cook 2 minutes, turn chicken over for an additional minute, then stir in 3 tablespoons parsley, mushrooms, and the rest of the ingredients. Bring to a boil. Then cover, reduce heat and simmer 25 minutes or until chicken is done.

Remove chicken with a slotted spoon. Bring cooking liquid to a boil and cook until reduced to 3 cups (about 6 minutes). Return chicken to pan and cook 1 minute or until reheated. Sprinkle with remaining 1 tablespoon parsley and serve over egg noodles or pasta.