Coq Au Vin Recipe

Summary

Cooking Time1 Hr 35 MinCuisine
CourseMethod
Main Ingredient

Ingredients

 Chicken breast halves/8 small chicken thighs4 Small
 Nonstick spray coating1
 Small whole fresh mushrooms2 Cup (32 tbs)
 Thinly sliced carrots1 Cup (16 tbs)
 Burgundy1 Cup (16 tbs)
 Pearl onions16 , peeled
 Cooked bacon pieces1 Tablespoon
 Snipped parsley1 Tablespoon
 Garlic2 Clove (10 gm), minced
 Dried marjoram3⁄4 Teaspoon, crushed
 Dried thyme3⁄4 Teaspoon, crushed
 Instant chicken bouillon granules1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Bay leaf1
 Cold water1⁄4 Cup (4 tbs)
 All purpose flour4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1318 Calories from Fat 121

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 3.6 g18%

Trans Fat 0.1 g

Cholesterol 215.9 mg

Sodium 1373.1 mg57.2%

Total Carbohydrates 157 g52.4%

Dietary Fiber 10.6 g42.3%

Sugars 36.3 g

Protein 105 g210.2%

Vitamin A 542% Vitamin C 102.3%

Calcium 46.1% Iron 78.4%

*Based on a 2000 Calorie diet

Directions

Remove skin from chicken.
Rinse chicken; pat dry.
Spray a cold large non-stick skillet or Dutch oven with non-stick coating.
Preheat over medium heat.
Cook chicken in the hot skillet about 15 minutes or till lightly browned, turning to brown evenly.
Add the mushrooms, carrots, burgundy, onions, bacon, parsley, garlic, marjoram, thyme, bouillon granules, pepper and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer about 25 minutes or till the chicken is tender and no longer pink.
Use a slotted spoon to transfer the chicken and vegetables to dinner plates; cover and keep warm.
Discard bay leaf.
If necessary, skim fat from juices in skillet.
In a small mixing bowl gradually stir the cold water into the flour till smooth.
Stir into mixture in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Pour burgundy mixture over chicken and vegetables.
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