Coq au Vin
Prep
30m
Cook
1h 30m
| Category: | Poultry |
| Seasons | December |
| Tags: |
Ingredients
For
4
Batch(es)
Ingredients
| 4 large chicken thighs/legs (bone-in, skin-on) |
| 4 ounces bacon |
| 1 med onion, chopped |
| 2 large carrots, peeled and sliced |
| 2 med garlic cloves, minced |
| 2 cups red Burgundy wine |
| 1 cup chicken stock |
| 8 ounces mushrooms, quartered |
| 1 Tablespoons tomato paste |
| 2 Tablespoons flour |
| 2 sprigs fresh thyme |
| 1/4 teaspoon salt (adjust to taste) |
| 1/8 teaspoon pepper (adjust to taste) |
Coq au Vin Directions
- Cook bacon in Dutch oven until crisp; remove, leave fat. Brown chicken 5 min/side; remove.
- Sauté onion/carrots/garlic/mushrooms 5 min. Stir in flour/tomato paste 1 min.
- Add wine/stock, return chicken/bacon/thyme. Simmer covered 1 hr until tender.
- Uncover, reduce sauce 10 min. Serve over mashed potatoes. Notes: The wine tenderizes the chicke
Notes
*Notes: High in protein and B vitamins from chicken; wine adds antioxidants but evaporates mostly. Lighter swap: Skinless chicken cuts ~100 calories/fat.
Nutrition facts
Serving size 1 - 2 pieces of chicken lactose free
Per Serving
| Kcal: | 520 kcal |
| Fibers (g): | 2g |
| Sodium (mg): | 680mg |
| Carbs: | 15g |
| Sugar (g): | 5g |
| Fat: | 32g |
| Saturated fat (g): | 10g |
| Cholesterol: | 150mg |
| Proteins: | 35g |