Subject: Coq au Vin
From: Dave <[email-masked]>
Date: 4 Apr 2000 20:32:03 -0600
Newsgroups: rec.food.recipes

submitted by: [email-masked]
from US

Low-fat Coq au Vin

2 boneless skinless chicken breasts
1/2 lb mushrooms, washed
10 or 12 small onions, peeled
1 clove garlic, peeled and smashed
1 Tbsp tomato paste
2 cups beef bouillon
1 cup dry red wine
1 Tbsp cornstarch
1/2 cup warm water

Place all ingredients in an ovenproof dish, cover, and bake at 375 degrees for 
one hour.  Remove chicken and vegetables to a plate and put t he liquid in a 
saucepan, bring to a boil and reduce to 1 and 1/2 cups.  Mix cornstarch in water
and add by spoonfuls to the boiling sauce, stirring constantly until the sauce 
coats a spoon.  Put the chicken and vegetables back in the baking dish and pour 
the sauce over them.  Serve with boiled new potatoes and green peas. 

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