Coq au Vin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Chicken thighs (boneless/skinless), cubed2 halved Chicken breasts (boneless/skinless), cubed2 tbsp olive oil4 strips premium baconFlour for dusting chicken2 Cups Organic Low sodium/fat free chicken stock1 bottle Pinot Noir1 can Tomato Paste (6oz)3 Celery Stalks1 1/2 Cup Chopped carrots (or baby carrots)1 Medium Yellow Onion1 box frozen Pearl Onions4 Small Potatoes quartered or 2 large cubed2 Garlic ClovesFresh Herbs:1 tbsp Sage1 tbsp Tyme1 tbsp Rosmary1 tbsp fresh parsley2 Whoe Bay leaves
Using either a dutch oven (preferred) or large pot, warm olive oil.
Chop bacon and add to oil--brown on medium high heat for about 10 minutes. Remove the cooked bacon and set aside. Keep the oil in the pan.
Season chicken with salt and pepper and then lightly dust in flour. Working in batches if necessary, brown the chicken on both sides in the reserved bacon oil and then remove and set aside.
Add onion, carrots, celery and garlic to the pan, gently cook on medium until onions begin to soften. Add chicken stock to the vegetables, add potatoes and fresh herbs. Simmer for 5 minutes.
Return browned chicken and bacon pieces to the pot. Add wine and frozen pearl onions and bring to light boil.
Reduce heat and add tomato paste.
Salt and Pepper to taste.
If using a dutch oven, move pot into a 200* oven to simmer for anywhere from 1 hour to 3...
On the stoptop, keep pot at a low simmer (I use lowest temp possible).
Seved with crusty french bread .
Enjoy!!
Number of Servings: 4
Recipe submitted by SparkPeople user SSIROIS.
Chop bacon and add to oil--brown on medium high heat for about 10 minutes. Remove the cooked bacon and set aside. Keep the oil in the pan.
Season chicken with salt and pepper and then lightly dust in flour. Working in batches if necessary, brown the chicken on both sides in the reserved bacon oil and then remove and set aside.
Add onion, carrots, celery and garlic to the pan, gently cook on medium until onions begin to soften. Add chicken stock to the vegetables, add potatoes and fresh herbs. Simmer for 5 minutes.
Return browned chicken and bacon pieces to the pot. Add wine and frozen pearl onions and bring to light boil.
Reduce heat and add tomato paste.
Salt and Pepper to taste.
If using a dutch oven, move pot into a 200* oven to simmer for anywhere from 1 hour to 3...
On the stoptop, keep pot at a low simmer (I use lowest temp possible).
Seved with crusty french bread .
Enjoy!!
Number of Servings: 4
Recipe submitted by SparkPeople user SSIROIS.
Nutritional Info Amount Per Serving
- Calories: 502.1
- Total Fat: 13.5 g
- Cholesterol: 102.5 mg
- Sodium: 731.5 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 7.4 g
- Protein: 42.0 g
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