Coq Au Vin Soup



2 slices sodium-reduced bacon, chopped
2 tsp (10 mL) olive oil
1 lb. boneless skinless chicken thighs, cut in 3/4-inch chunks
1 lb. red-skinned potatoes, (about 4), cut in 1/2-inch cubes
1 pkg cremini mushrooms, thinly sliced
1 leek, (white and light green parts only), halved lengthwise and thinly sliced crosswise
2 cloves garlic, minced
2 tbsp tomato paste
3 cups sodium-reduced chicken broth
2/3 cup dry white wine
1/2 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh parsley

1. In Dutch oven or large heavy pot, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, remove to paper towel–lined plate. Set aside.
2. In same Dutch oven, heat oil over medium-high heat; sauté chicken until golden, about 3 minutes. Using slotted spoon, remove to plate. Set aside.
3. In same Dutch oven, cook potatoes, mushrooms, leek and garlic over medium heat, stirring, until mushrooms and leek soften, about 3 minutes. Stir in tomato paste; cook for 1 minute. Stir in broth, wine, salt, pepper and 1 cup water; bring to boil. Reduce heat, cover and simmer gently just until potatoes are tender, about 10 minutes. Stir in bacon and chicken; cook, uncovered, until chicken is no longer pink inside, about 3 minutes. Stir in parsley.

Yield: 6 servings

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