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Photo: Jonny Valiant; Styling: Deborah Williams Photo by: Photo: Jonny Valiant; Styling: Deborah Williams

Easy Coq au Vin

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.

Cooking Light NOVEMBER 2010

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

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.

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 13.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 33.9g
  • Carbohydrate: 16.1g
  • Fiber: 2.7g
  • Cholesterol: 115mg
  • Iron: 3.2mg
  • Sodium: 727mg
  • Calcium: 78mg
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Easy Coq au Vin recipe

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