Coq au Vin
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Coq au Vin calories by ingredient
Introduction
A special occasion dish turned out to be relatively easy. Made for my mother-in-law on Mother's Day to rave reviews! A special occasion dish turned out to be relatively easy. Made for my mother-in-law on Mother's Day to rave reviews!Number of Servings: 4
Ingredients
-
2 Chicken thighs (boneless/skinless), cubed
2 halved Chicken breasts (boneless/skinless), cubed
2 tbsp olive oil
4 strips premium bacon
Flour for dusting chicken
2 Cups Organic Low sodium/fat free chicken stock
1 bottle Pinot Noir
1 can Tomato Paste (6oz)
3 Celery Stalks
1 1/2 Cup Chopped carrots (or baby carrots)
1 Medium Yellow Onion
1 box frozen Pearl Onions
4 Small Potatoes quartered or 2 large cubed
2 Garlic Cloves
Fresh Herbs:
1 tbsp Sage
1 tbsp Tyme
1 tbsp Rosmary
1 tbsp fresh parsley
2 Whoe Bay leaves
Directions
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.