Coq au Vin

Makes  4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)

2 ......................bacon slices, chopped 

4 .....................(4-ounce) bone-in chicken thighs, skinned

4 ....................(4-ounce) chicken drumsticks, skinned

1/2 .................teaspoon salt

1/2 .................teaspoon freshly ground black pepper

1/4 ................cup finely chopped fresh flat-leaf parsley, divided

1-1/2 .............cups sliced cremini mushrooms

1-1/2 .............cups dry red wine

1 ...................cup chopped carrot 

1/2 ................cup chopped shallots

1/2 ................cup fat-free, less-sodium chicken broth 

1 ...................tablespoon brandy

1 ...................teaspoon minced fresh thyme

2 ...................teaspoons tomato paste

1 ...................garlic clove, minced

1.             Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
2.           Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated.
Sprinkle with remaining 1 tablespoon parsley.

Heart healthy