Coq au Vin

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4 servings (serving size: 3 ounces chicken and 1/4 cup sauce mixture)


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1/4 cup all-purpose flour
1/4 teaspoon pepper, divided
1/8 teaspoon salt
2 chicken breast halves, skinned
2 chicken thighs, skinned
2 chicken drumsticks, skinned
1 tablespoon olive oil
2 tablespoons diced shallots
1 pound small mushrooms
1 1/4 cups diced plum tomato
1 cup diced carrot
1 cup diced celery
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 bay leaf
2/3 cup dry red wine
1/2 cup low-salt chicken broth
1/4 teaspoon salt
2 tablespoons finely chopped fresh chives


Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a shallow dish. Dredge chicken in flour mixture.

Heat oil in a large Dutch oven over medium-high heat. Add chicken and shallots. Cook 5 minutes, and brown on all sides. Remove chicken. Add mushrooms; sauté 3 minutes. Add tomato, carrot, celery, tarragon, and bay leaf. Cook 1 minute, stirring constantly. Stir in wine and broth; scrape pan to loosen browned bits. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in 1/8 teaspoon pepper and 1/4 teaspoon salt. Garnish with chives.

Created date

October 2003

Nutritional Information

Calories 326
Caloriesfromfat 26 %
Fat 9.4 g
Satfat 2 g
Monofat 4.2 g
Polyfat 1.8 g
Protein 40.8 g
Carbohydrate 19.9 g
Fiber 4 g
Cholesterol 115 mg
Iron 4.2 mg
Sodium 390 mg
Calcium 62 mg