Easy Coq au Vin

Photo: Jonny Valiant; Styling: Deborah Williams
This easy version of the classic French chicken dish features chicken pieces simmered in a mixture of red wine, broth, vegetables and fresh herbs.  Serve with noodles, rice, or boiled potatoes.

Yield:

4 servings (serving size: 1 thigh, 1 drumstick, and about 1 cup sauce)

Recipe from

Nutritional Information

Calories 319
Fat 13.2 g
Satfat 3.6 g
Monofat 4.1 g
Polyfat 1.8 g
Protein 33.9 g
Carbohydrate 16.1 g
Fiber 2.7 g
Cholesterol 115 mg
Iron 3.2 mg
Sodium 727 mg
Calcium 78 mg

Ingredients

4 applewood-smoked bacon slices, cut into 1-inch pieces
4 chicken drumsticks, skinned
4 chicken thighs, skinned
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 teaspoon finely chopped fresh thyme
4 garlic cloves, minced
2 bay leaves
1 tablespoon tomato paste
1 (750-milliliter) bottle red wine
2 cups fat-free, lower-sodium chicken broth
1 tablespoon extra-virgin olive oil
8 ounces button mushrooms, quartered
6 ounces frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley

Preparation

1. Cook bacon in a large, deep skillet over medium heat until crisp. Remove bacon from pan. Reserve 2 tablespoons drippings in pan. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.

2. Add onion and next 5 ingredients (through bay leaves); cook 5 minutes. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover.

3. Heat a large heavy skillet over medium heat. Add olive oil to pan, and swirl to coat. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.

4. Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley and bacon.

Note:

Paul Grimes,

November 2010