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Coq au Vin

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.