Alsatian Coq au Vin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 tsp olive oil, divided28 oz boneless, skinless chicken thighs (about 7)1 clove garlic, peeled and chopped fine1 cup onions, chopped fine2 tsp dried rosemary2 cups mushrooms, diced (consider using Portabella mushrooms or a mixture of regular and shitake mushrooms if you want to splurge a bit)450 grams carrots, washed and chopped into 1"-wide pieces (about 4 very large carrots)4 large stalks of celery, washed and chopped into 1"-wide pieces)350 grams red potatoes (use small ones cut in half if possible; otherwise cut them into 2" pieces)1/4 cup fat-free chicken stock6 oz of dry Riesling1/2 cup reduced fat sour cream (scoop it into a container somewhat larger than 1/2 cup because later you'll mix some pot juices into the sour cream and you'll need space for the juices)3 tablespoons chopped fresh tarragon1/4 cup fresh lemon juice
If you plan to serve the dish with brown rice, start cooking the brown rice after you have chopped all of the ingredients and at the same time you start to cook the dish. (Brown rice can take about 45 minutes to cook.)
Microwave the potatoes for 30 seconds.
In a very large pot (ideally non-stick), heat 1 tsp of olive oil for a minute over medium-high heat. Then add chicken thighs and cook for about 5 minutes, turning occasionally, until the chicken thighs are browned. Remove the chicken thighs from the pot and place them on a plate that will catch the juices.
Add the second teaspoon of olive oil to the pot and heat it for 30 seconds. Add the chopped garlic, chopped onions and chopped mushrooms. Saute for several minutes. Add the dried rosemary, carrots, celery and potatoes and saute for another few minutes. If you need a little liquid to facilitate the sauteing process, add a little of the stock.
Add the remaining stock and add back the chicken, including the juices that have collected under it. Add the Riesling. Stir to blend.
Reduce the heat to low and cover the pot. Cook, stirring occasionally, for at least 45 minutes, until the chicken is cooked through and the potatoes are tender.
Scoop out the chicken and as much of the potato-veggie mixture as you can into a bowl, leaving behind as much liquid as possible. Turn the heat up to high and boil down the liquid slightly. You want to have at least 3/4 cup of liquid remaining.
Spoon some of the hot liquid into the sour cream (so that the sour cream warms up a bit). Then tip the sour cream/sauce mixture into the pot and stir in the lemon juice. Stir and then add back the chicken and vegetables. Stir to blend.
Stir in the fresh tarragon and serve immediately. (Tarragon loses its bright green colour quickly so don't let it cook.)
If you're using brown rice, serve 1/2 cup of brown rice, one chicken thigh, 2 potato halves and 1/7th of the remaining veggie mixture and sauce per person.
Serve with the remaining Riesling (keep the wine very cold).
Serving Size: Makes 7 servings (one piece of chicken, 1 potato plus other veggies and sauce)
Microwave the potatoes for 30 seconds.
In a very large pot (ideally non-stick), heat 1 tsp of olive oil for a minute over medium-high heat. Then add chicken thighs and cook for about 5 minutes, turning occasionally, until the chicken thighs are browned. Remove the chicken thighs from the pot and place them on a plate that will catch the juices.
Add the second teaspoon of olive oil to the pot and heat it for 30 seconds. Add the chopped garlic, chopped onions and chopped mushrooms. Saute for several minutes. Add the dried rosemary, carrots, celery and potatoes and saute for another few minutes. If you need a little liquid to facilitate the sauteing process, add a little of the stock.
Add the remaining stock and add back the chicken, including the juices that have collected under it. Add the Riesling. Stir to blend.
Reduce the heat to low and cover the pot. Cook, stirring occasionally, for at least 45 minutes, until the chicken is cooked through and the potatoes are tender.
Scoop out the chicken and as much of the potato-veggie mixture as you can into a bowl, leaving behind as much liquid as possible. Turn the heat up to high and boil down the liquid slightly. You want to have at least 3/4 cup of liquid remaining.
Spoon some of the hot liquid into the sour cream (so that the sour cream warms up a bit). Then tip the sour cream/sauce mixture into the pot and stir in the lemon juice. Stir and then add back the chicken and vegetables. Stir to blend.
Stir in the fresh tarragon and serve immediately. (Tarragon loses its bright green colour quickly so don't let it cook.)
If you're using brown rice, serve 1/2 cup of brown rice, one chicken thigh, 2 potato halves and 1/7th of the remaining veggie mixture and sauce per person.
Serve with the remaining Riesling (keep the wine very cold).
Serving Size: Makes 7 servings (one piece of chicken, 1 potato plus other veggies and sauce)
Nutritional Info Amount Per Serving
- Calories: 280.2
- Total Fat: 10.8 g
- Cholesterol: 115.7 mg
- Sodium: 204.4 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 4.0 g
- Protein: 25.4 g
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