COQ AU VIN SOUP
Hands-on time: 20 minutes Total time: 30 minutes Makes: 6 servings
We’ve tweaked the classic French braised-chicken dish by turning it into a hearty soup that’s faster and easier than the traditional braised recipe. If you don’t have red-skinned potatoes, substitute with yellow-fleshed spuds.
2 strips sodium-reduced bacon,
2 tsp olive oil
450 g boneless skinless chicken thighs,
cut in ¾-inch chunks
500 g red-skinned potatoes (about 4),
1 pkg (227 g) cremini mushrooms,
1 leek (white and light green parts only), halved lengthwise and thinly sliced crosswise
2 cloves garlic, minced
2 tbsp tomato paste
3 cups sodium-reduced chicken broth
⅔ cup dry white wine
½ tsp salt
¼ tsp pepper
2 tbsp chopped fresh parsley
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate. Set aside.
In same pan, heat oil over medium-high heat; sauté chicken until golden, about 3 minutes. Using slotted spoon, transfer to separate plate. Set aside.
In same pan, cook potatoes, mushrooms, leek and garlic over medium heat, stirring, until mushrooms and leek soften, about 3 minutes. Add tomato paste; cook, stirring, for 1 minute.
Stir in broth, wine, salt, pepper and 1 cup water; bring to boil. Reduce heat, cover and simmer just until potatoes are tender, about 10 minutes. Stir in bacon and chicken; cook until chicken is no longer pink inside, about 3 minutes. Stir in parsley.
PER SERVING: about 238 cal, 20 g pro, 8 g total fat (2 g sat. fat), 19 g carb (3 g dietary fibre, 3 g sugar), 67 mg chol, 617 mg sodium, 800 mg potassium. % RD I: 4% calcium, 16% iron, 5% vit A, 32% vit C, 13% folate.