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Coq au Vin

Yield Makes 4 servings
Notes: Serve with mashed potatoes or crusty bread to sop up the juices.


  • 2 1/2 pounds chicken legs and thighs
  • 2 slices turkey bacon (1 oz. total), chopped
  • 1 cup frozen small whole onions (about 5 oz.), thawed
  • 12 ounces sliced mushrooms (about 4 cups)
  • 2 cups fat-skimmed chicken broth
  • 1 cup dry red wine
  • 2 tablespoons Dijon mustard
  • 2 sprigs fresh thyme (each about 2 in. long), rinsed
  • 1 tablespoon cornstarch
  • Salt and pepper

Nutrition Information

  • calories 281
  • caloriesfromfat 25 %
  • protein 40 g
  • fat 7.8 g
  • satfat 1.9 g
  • carbohydrate 9.8 g
  • fiber 1.7 g
  • sodium 463 mg
  • cholesterol 135 mg

How to Make It

  1. Remove and discard skin from chicken; rinse chicken and pat dry. Pull off and discard lumps of fat; with a sharp knife, separate legs and thighs.

  2. In a 4- to 6-quart pan over high heat, stir bacon until browned, 2 to 3 minutes. Add onions and mushrooms and stir often until browned, 5 to 6 minutes. Add chicken, broth, wine, mustard, and thyme. Cover and bring to a boil, then reduce heat and simmer until chicken is no longer pink at the bone (cut to test), 20 to 25 minutes.

  3. With a slotted spoon, remove chicken from pan and divide equally among four bowls. Increase heat to high and boil liquid and vegetables to concentrate flavors, about 5 minutes.

  4. In a small bowl, blend cornstarch with 2 tablespoons water until smooth. Add to broth mixture and stir until it boils and thickens, about 1 minute. Add salt and pepper to taste. Spoon sauce equally over chicken.