Quick Coq au Vin

Quick Coq au Vin

1/4 . all-purpose flour (I used brown rice flour)

salt and pepper to taste

1 lb. chicken breasts

1/4 c. water

2 T. olive oil, divided

1-1/2c. sliced mushrooms

2 carrots, peeled and sliced

1 t. dried rosemary

14oz. can chicken broth

1/2 c. red wine or grape juice

1 T. tomato paste

Combine flour, salt and pepper in a bowl. In a separate bowl, whisk together water and 2 tablespoons flour mixture; set aside. Toss chicken in remaining flour mixture. Heat one tablespoon oil in a skillet over medium heat. Cook chicken until golden on both sides, about 10 minutes. Remove chicken and keep warm. Add remaining oil to pan. cook vegetables and rosemary until vegetables are softened. Add broth, wine or juice and tomato paste; bring to a simmer. Return chicken to skillet; cover and simmer until cooked through. Transfer chicken and vegetables to a serving plate. Increase heat to medium-high. Stir water mixture into skillet; cook until thickened. Top chicken mixture with sauce and parsley.

Serves 4.

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This comes out of the Gooseberry Patch 101 Stovetop Suppers.

As always Gooseberry Patch has given me permission to review and post recipes from the cookbooks that I own. This post also contains affiliate links.