Quick Coq au Vin
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You'd think a classic chicken dish with a stylish French name couldn't be done without hours of toil over a hot stove.  Take heart -- a streamlined but richly tasty version of Coq au Vin can be ready in about half an hour.  You can also prepare it ahead of time and reheat. Here's the secret - Cooking the ingredients uncovered, over high heat, allows the liquid to reduce and concentrate its flavors in a fraction of the time required for the traditional long-simmered dish. INGREDIENTS 1/4 cup all-purpose flour 1 teaspoon dried thyme 1/2 teaspoon salt Six (4-ounce) skinless, boneless chicken thighs 1 tablespoon olive oil 6 cups quartered cremini mushrooms 2 cups sliced (1/4-inch thick) Canadian bacon 1 cup dry red wine 1 cup fat-free, chicken broth 1 tablespoon tomato paste Combine flour, thyme and salt in a zip-lock plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan. Add mushrooms, carrots and bacon; sauté 2 minutes. Stir in wine, broth and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done. Makes 6 servings