Minutes Prep time: 30
Minutes Total time: 55
Servings: 6
Difficulty: easy
6 bone-in chicken thighs, skin removed
1/4 teaspoon salt, divided
2 tablespoons 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
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 66 mg | 7% |
| Carbohydrate | 16 g | 5% |
| Cholesterol | 71 mg | 24% |
| Total Fat | 16 g | 25% |
| Iron | 2 mg | 13% |
| Calories | 319 kcal | 16% |
| Sodium | 780 mg | 32% |
| Protein | 22 g | 45% |
| Saturated Fat | 4 g | 21% |
| Sugars | 9 g | 1% |
| Vitamin C | 16 mg | 27% |
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.
Quick and Easy Tomato Coq au Vin
