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LOCATION: Recipes >> Poultry >> Coq Au Vin 01

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Easy Lowfat 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

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 the liquid in a saucepan, bring to a boil and reduce to 1
and 1/2 cups. Mix 1 or 2 Tbsp cornstarch in 1/2 cup 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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