Diet Coq Au Vin Recipe


Main Ingredient


 Broiler fryer chicken2 1⁄2 Pound, cut up
 Onion1 Large, chopped (To Make 1 Cup)
 Garlic1 Clove (5 gm), minced
 Water1 3⁄4 Cup (28 tbs)
 Dry red wine1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Tarragon leaf1 Teaspoon, crumbled
 Bay leaf1
 Small white onions1⁄2 Pound, peeled
 Mushrooms1 Pound
 Instant beef broth2 Teaspoon (Or 2 Envelopes)
 All purpose flour2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3071 Calories from Fat 1565

% Daily Value*

Total Fat 174 g267.2%

Saturated Fat 49.5 g247.3%

Trans Fat 0 g

Cholesterol 850.4 mg

Sodium 2824 mg117.7%

Total Carbohydrates 107 g35.7%

Dietary Fiber 15.2 g61%

Sugars 31.8 g

Protein 236 g471.7%

Vitamin A 37.4% Vitamin C 120.1%

Calcium 35.3% Iron 96.9%

*Based on a 2000 Calorie diet


1. Place chicken pieces, skin-side down, in a large skillet over very low heat. (Do not add fat.) Cook slowly until skin side is a rich brown, about 10 minutes; turn; brown other side.
2. Remove chicken from skillet with tongs and place in a 8-cup casserole. Remove 2 tablespoons of the chicken drippings from skillet; reserve.
3. Saute chopped onion and garlic slowly, until soft, in remaining drippings in skillet; stir in 1 cup of the water, red wine, salt, tarragon and bay leaf. Bring to boiling. Pour over chicken in casserole; cover.
4. Bake in moderate oven (350°) 30 minutes, or until the chicken is tender.
5. While chicken bakes, return reserved chicken drippings to skillet; brown peeled onions slowly. Leave 6 of the mushrooms whole for garnish; halve remainder; add all to skillet. Toss to coat with pan drippings.
6. Add instant beef broth and 1/2 cup boiling water to skillet; cover. Simmer 5 minutes. Remove mushrooms with a slotted spoon and reserve. Continue cooking onions, 15 minutes, or until tender and broth has evaporated, leaving a rich brown residue (watch carefully lest they scorch).
7. Place cooked chicken, mushrooms and onions in a heated serving dish. Remove bay leaf. Pour liquid from casserole into skillet. Bring to boiling. Blend flour with 1/4 cup cold water to make a smooth paste. Stir flour mixture into boiling liquid in skillet. Continue cooking and stirring until mixture thickens and bubbles 3 minutes. Pour over chicken and vegetables. Garnish chicken with whole mushrooms and chopped parsley.