Labadie Recipe Database
Recipes
Login

View TABLE: Recipes

Back to List  Edit  Copy  Delete  Print View 

id 780
Name Coq au Vin
Main Dish Category Main Dish
Secondary Dish Category Poultry,
Main Ingredient Chicken Pieces
Other Ingredient Mushrooms
Number of People 6
List of Ingredients 3 1/2 lbs. chicken pieces (no wings), skinned

1/2 tsp. kosher salt

freshly ground pepper, to taste

1 bacon slice, cut into 1/2-inch strips

1 onion, sliced

14 1/2 oz. can reduced-sodium chicken broth

1 cup dry red wine

10 oz. small fresh mushrooms, washed and trimmed

1 lb. baby carrots

1/2 bay leaf

1/4 tsp. dried thyme
Description Preheat the oven to 375 degrees.  Rinse the chicken pieces and pat dry with paper towels.  Cut both breast pieces in half.  Sprinkle all over with salt and pepper.



Heat a large nonstick skillet over medium-high heat.  Add bacon.  Cook until crisp; transfer to a bowl.  Add chicken pieces to the skillet and cook until golden brown on all sides, 7 to 8 minutes.  Transfer the chicken pieces to a plate.



Add the onion to the skillet; cook until softened, 5 to 6 minutes.  Sprinkle with the four and cook, stirring, until golden brown, about 10 minutes.  Add the broth and wine; bring just to a boil, stirring constantly, and simmer until slightly thickened.  Add the browned chicken, mushrooms, carrots, bacon, bay leaf and thyme.  Bring to a boil, cover and bake until the chicken is cooked through, 30 to 45 minutes.  Discard the bay leaf.
Time 30 minutes prep + 30 to 45 minutes cook
Cooking Type StoveTop and Baking
Difficulty (1-5) 2
Notes Per serving (2 1/2 cups):  235 calories, 8 g fat (2 g saturated), 84 mg cholesterol, 407 mg sodium, 11 g carbohydrates, 2 g fiber, 28 g protein, 39 mg calcium



I used thighs and breasts only.  Might want more carrots and mushrooms.
Origin Best of Weight Watchers Magazine page 60
Image