coq au vin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 335.7
- Total Fat: 10.0 g
- Cholesterol: 69.4 mg
- Sodium: 816.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.0 g
- Protein: 40.9 g
View full nutritional breakdown of coq au vin calories by ingredient
Introduction
different take on a classic French country dish different take on a classic French country dishNumber of Servings: 4
Ingredients
-
18 small shallots, peeled and left whole
175 grams mushrooms, cut into quarters
1 tablespoon olive oil, divided in two
4 skinless chicken fillets
1 heaped tablespoon flour, seasoned, for light dredging of chicken
6 rashers lean back bacon medallians, cut into strips
4 garlic cloves
300ml red wine
100ml chicken stock
salt and pepper to taste
1 bunch chopped fresh parsley
1 bunch fresh thyme
Directions
Add 1/2 tablespoon olive oil to a heavy oven proof pot and bring up to medium-high heat. Add the shallots and cook for about 5 minutes until lightly browned. Add the mushrooms and continue cooking another 5 minutes. Stir occasionally.
Remove shallots and mushrooms from the pot and drain on kitchen paper. Add remaining half tablespoon olive oil to the pot and bring back up to heat.
Dust chicken pieces in seasoned flour and place in pot. Brown on all sides.
Add bacon and garlic to pot and cook briefly. Add wine and chicken stock, shallots and mushrooms. Parsley and thyme. Season to taste. The alcohol in the wine is boiled off before eating.
Bring up to a low simmer then cover and transfer to medium-hot oven (Gas mark 5) for 1 hour.
Serve with a fresh steamed vegetable and boiled potatoes. Would also go nicely with pasta.
5.5 weight watcher points per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SLEEPYNAN.
Remove shallots and mushrooms from the pot and drain on kitchen paper. Add remaining half tablespoon olive oil to the pot and bring back up to heat.
Dust chicken pieces in seasoned flour and place in pot. Brown on all sides.
Add bacon and garlic to pot and cook briefly. Add wine and chicken stock, shallots and mushrooms. Parsley and thyme. Season to taste. The alcohol in the wine is boiled off before eating.
Bring up to a low simmer then cover and transfer to medium-hot oven (Gas mark 5) for 1 hour.
Serve with a fresh steamed vegetable and boiled potatoes. Would also go nicely with pasta.
5.5 weight watcher points per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SLEEPYNAN.