Coq au Vin

Ingredients

• 1 2-1/2- pound broiler-fryer, cut up and skinned
• 1 teaspoon sage
• 1 teaspoon marjoram
• 1 bay leaf
• 1 sprig parsley
• 2 cups (about 4 ounces) quartered fresh mushrooms
• 1 1/2 cups small whole onions, peeled
• 1 packet Sweet 'N Low zero calorie sweetener
• 1 clove garlic, crushed
• 1 chicken-flavor bouillon cube, crushed
• 1/4 cup red wine vinegar
• 1 1/4 cups tomato juice
• 1 teaspoon rosemary

Preparation

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 375F. 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.

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