Weeknight Coq au Vin

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 33%
  • Fat: 12.7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.7g
  • Protein: 43.7g
  • Carbohydrate: 11g
  • Fiber: 1.6g
  • Cholesterol: 150mg
  • Iron: 3.3mg
  • Sodium: 595mg
  • Calcium: 60mg

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. 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. 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.
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