Coq au Vin

Photo by Beth Galton

Ingredients

1 2-pound cooked chicken breast (such as Tyson) or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)
½ cup canned chicken broth (such as Swanson Natural Goodness)
1 ¾ ounces package garlic-and-herb salad-dressing mix (such as Good Seasons)
1 cup frozen small onions (such as Birds Eye), thawed
1 cup red wine
4 ounces small cremini or white mushrooms
2 tablespoons olive oil

Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and saute until brown, 3 to 5 minutes. Add the salad-dressing mix and onions and toss to coat evenly. Stir in the wine and broth and cook until blended. Add the chicken. Cover, reduce heat to low, and simmer 15 m...

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Comments

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