Coq au Vin

 Coq au Vin--I found this recipe online a while back when I was searching for healthy recipes.  I've made it twice now and we really like it, however the second time I did not put enough salt.  It's always a good idea to taste your food while you are cooking and add seasonings as needed.  I'm horrible at this.  I don't know why but I never like to taste things while I'm cooking, a habit I'm trying to break.
This is a nice hearty meal and the only unhealthy thing about it really is the flour....and the garlic mashers I serve it with.  Enjoy!

• 1/4 cup all-purpose flour
• 2 bone-in chicken breasts or (about 12 ounces each), skin removed, trimmed or 4 thighs
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 cup water
• 2 tablespoons extra-virgin olive oil, divided
• 4 ounces mushrooms, quartered (about 1 1/2 cups)
• 2 large carrots, thinly sliced
• 1 large onion, halved and sliced
• 1 teaspoon crumbled dried rosemary
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup dry red wine, preferably Zinfandel
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh parsley

Preparation

1. Place flour in a shallow dish. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.) Sprinkle the chicken with 1/4 teaspoon each salt and pepper and dredge in the flour. Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.
4. Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 15 to 20 minutes. Transfer the chicken to a serving plate.
5. Increase the heat under the sauce to medium-high. Stir the water-flour mixture, add it to the pan and cook (I do only about half and then see how thick it is, once you pour it all in you can take it out and I don't like it super thick), stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce, sprinkled with parsley.

Nutrition: 288 calories per serving (yields approx 4 servings)