Coq Au Vin (boneless & skinless)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 oz. Pancetta, diced1 large Vidalia Onion, sliced6 each Chicken Breast, Boneless & Skinless (Approx. 3 1/2 lbs)6 each Garlic Cloves, peeled1 tsp Black Pepper1 cup Swanson Beef Broth 100% Fat Free 50% Less Sodium3 cups "Heavy" Red Wine2 each Bay Leaves1 Tbsp Fresh Parsley, Chopped4 each Carrots, medium chop4 each Celerey, medium chop1/2 lb. White Mushrooms, rough chop
Brown pancetta 10 minutes in a very large pot.
Remove, the pancetta keeping fat in the pan. Set the pancetta aside in a bowl.
Add onions and garlic. Brown all dsides, about 5 minutes.
Add garlic, bay leaves, pepper and cook 5 minutes.
Spoon off excess fat. Then add the stock, wine thyme, parsley, carrots and celery. Add the pancetta back to the pot, stir well. Lower heat to a brisk simmer. Cover and cook 35 minutes or until chicken is tender and fully cooked.
Remove chicken and set aside.
Discard the bay leaves and garlic.
Add mushrooms, stir and turn the heat to high.
Boil quickly, uncovered, to reduce liquid by 3/4, about 35-40 minutes. Stir occassionally.
Return chicken to the pot and stir to coat completely with sauce.
Number of servings 12 (cut chicken breast in half).
Number of Servings: 6
Recipe submitted by SparkPeople user PETITECHIC.
Remove, the pancetta keeping fat in the pan. Set the pancetta aside in a bowl.
Add onions and garlic. Brown all dsides, about 5 minutes.
Add garlic, bay leaves, pepper and cook 5 minutes.
Spoon off excess fat. Then add the stock, wine thyme, parsley, carrots and celery. Add the pancetta back to the pot, stir well. Lower heat to a brisk simmer. Cover and cook 35 minutes or until chicken is tender and fully cooked.
Remove chicken and set aside.
Discard the bay leaves and garlic.
Add mushrooms, stir and turn the heat to high.
Boil quickly, uncovered, to reduce liquid by 3/4, about 35-40 minutes. Stir occassionally.
Return chicken to the pot and stir to coat completely with sauce.
Number of servings 12 (cut chicken breast in half).
Number of Servings: 6
Recipe submitted by SparkPeople user PETITECHIC.
Nutritional Info Amount Per Serving
- Calories: 168.9
- Total Fat: 1.1 g
- Cholesterol: 16.7 mg
- Sodium: 250.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 4.1 g
- Protein: 9.5 g
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