Quick Coq au Vin-Inspired Chicken with Vegetables
Ingredients
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1 pound chicken breasts
- 1/4 cup water
- 2 tablespoons olive oil divided
- 1 1/2 cups sliced mushrooms
- 2 carrots peeled and sliced
- 1 teaspoon dried rosemary
- 14- ounce can chicken broth
- 1/2 cup red wine or grape juice
- 1 tablespoon tomato paste
- Chopped parsley for garnish
Instructions
- Combine flour, salt, and pepper in a bowl.
- In a separate bowl, whisk together water and 2 tablespoons of the flour mixture; set aside.
- Toss the chicken in the remaining flour mixture.
- Heat one tablespoon of oil in a skillet over medium heat.
- Cook the chicken until golden on both sides, about 10 minutes.
- Remove the chicken and keep it warm.
- Add the remaining oil to the pan.
- Cook mushrooms, carrots, and rosemary until the vegetables are softened.
- Add chicken broth, red wine or grape juice, and tomato paste to the skillet; bring to a simmer.
- Return the chicken to the skillet; cover and simmer until the chicken is cooked through.
- Transfer the chicken and vegetables to a serving plate.
- Increase the heat to medium-high.
- Stir the water mixture into the skillet; cook until the sauce thickens.
- Top the chicken mixture with the sauce and garnish with chopped parsley.
- Serve the quick Coq au Vin-inspired chicken with vegetables.
Nutrition values
Calories: 320 kcal | koolhydraten: 18 g | Eiwitten: 25 g | Vet: 15 g | Suiker: 5 g