Coq Au Vin (boneless & skinless)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Coq Au Vin (boneless & skinless) calories by ingredient
Introduction
(Note: For the red wine, I used a Merlot & Cabernet Sauvignon Combined) (Note: For the red wine, I used a Merlot & Cabernet Sauvignon Combined)Number of Servings: 6
Ingredients
-
3 oz. Pancetta, diced
1 large Vidalia Onion, sliced
6 each Chicken Breast, Boneless & Skinless
(Approx. 3 1/2 lbs)
6 each Garlic Cloves, peeled
1 tsp Black Pepper
1 cup Swanson Beef Broth 100% Fat Free 50% Less
Sodium
3 cups "Heavy" Red Wine
2 each Bay Leaves
1 Tbsp Fresh Parsley, Chopped
4 each Carrots, medium chop
4 each Celerey, medium chop
1/2 lb. White Mushrooms, rough chop
Directions
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.