Weeknight Coq au Vin

Weeknight Coq au Vin Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)

Recipe from

Recipe Time

Prep: 45 Minutes

Nutritional Information

Calories 345
Caloriesfromfat 33 %
Fat 12.7 g
Satfat 3.7 g
Monofat 4.7 g
Polyfat 2.7 g
Protein 43.7 g
Carbohydrate 11 g
Fiber 1.6 g
Cholesterol 150 mg
Iron 3.3 mg
Sodium 595 mg
Calcium 60 mg

Ingredients

2 bacon slices, chopped
4 (4-ounce) bone-in chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley, divided
1 1/2 cups sliced cremini mushrooms
1 1/2 cups dry red wine
1 cup chopped carrot
1/2 cup chopped shallots
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brandy
1 teaspoon minced fresh thyme
2 teaspoons tomato paste
1 garlic clove, minced

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.

2. Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

Note:

Cheryl Alters Jamison and Bill Jamison,

October 2008
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