Main Dishes

Coq au Vin

(4 servings)

1 2½-pound broiler-fryer, cut up and skinned
1¼ cups tomato juice
¼ cup red wine vinegar
1 chicken-flavor bouillon cube, crushed
1 clove garlic, crushed
1 packet Sweet 'N Low® granulated sugar substitute
1 ½ cups small whole onions, peeled
2 cups (about 4 ounces) quartered fresh mushrooms
1 sprig parsley
1 bay leaf
1 teaspoon marjoram
1 teaspoon sage
1 teaspoon rosemary

Place chicken pieces in shallow baking dish. In separate bowl, combine tomato juice, vinegar, bouillon, garlic, and Sweet 'N Low. Pour over chicken. Allow to marinate, refrigerated, 3 to 4 hours. Remove chicken and reserve marinade in small bowl. Preheat oven to 375°F. Brown chicken and onions in nonstick skillet.* Return to baking dish. Add mushrooms. Tie herbs in cheesecloth and add to chicken. Pour marinade over all.

Cover and bake 30 to 35 minutes. Baste with marinade sauce and continue baking, uncovered, 15 to 20 minutes, or until chicken is tender. Remove herbs before serving.

Nutrients Per Serving

(¼ chicken): Calories: 210, Protein: 32 g, Carbohydrate: 11 g, Fat: 5 g, Sodium: 660 mg, Cholesterol: 95 mg.

Dietary Exchanges

: ½ Starch, 1 Vegetable, 4 Very Lean Meat

*If you don't own a nonstick skillet, you can spray your skillet with a nonstick coating agent.