Coq au Vin
- Yield: 6 servings
- Prep: 15 mins
- Cook: 80 mins
Relish wine mavens Chuck and Wini recommend serving this French country dish with an "uncomplicated" Côtes du Rhône or southern French Syrah.
Ingredients
- 3/4cup dry red wine
- 1/2teaspoon salt
- -- Coarsely ground black pepper
- 1whole bay leaf
- 1 1/2pounds boneless, skinless chicken thighs, chopped
- 4ounces bacon
- 3/4cup finely chopped onions
- 3/4cup finely chopped carrots
- 3/4cup finely chopped mushrooms
- 3tablespoons vegetable oil, divided
- 1/4cup all-purpose flour
- 3cups reduced-sodium chicken broth
- 1tablespoon tomato paste
Instructions
- Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight.
- Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.
- Remove chicken from marinade; drain well, reserving marinade. Discard bay leaf. Toss chicken lightly in flour. Add 11/2 tablespoons oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed.
- Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.
Recipe by Donna Shields
Nutritional Info *per serving
- Calories 400
- Glycemic Load 1
- Fat 23g
- Saturated Fat 6g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 8g
- Cholesterol 95mg
- Sodium 770mg
- Potassium 480mg
- Carbohydrate 10g
- Fiber 1g
- Sugars 2g
- Protein 30g
- Trans Fat 0g
- Vitamin A 60%
- Vitamin C 6%
- Calcium 4%
- Iron 15%