Coq au Vin Recipe

by Eatingwell.com

Coq au vin- rooster with wine is a French braise of chicken cooked with wine, vegetables, mushrooms, and optionally garlic.

While the wine is typically Burgundy wine, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au Champagne, and so on.


Ingredients:

*4 servings

• 1/4 cup all-purpose flour

• 2 bone-in chicken breasts (about 12 ounces each), skin removed, trimmed

• 1/2 teaspoon salt, divided

• 1/2 teaspoon freshly ground pepper, divided

• 1/4 cup water

• 2 tablespoons extra-virgin olive oil, divided

• 4 ounces mushrooms, quartered (about 1 1/2 cups)

• 2 large carrots, thinly sliced

• 1 small onion, halved and sliced

• 1 teaspoon crumbled dried rosemary

• 1 14-ounce can reduced-sodium chicken broth

• 1/2 cup dry red wine, preferably Zinfandel

• 1 tablespoon tomato paste

• 2 tablespoons chopped fresh parsley


Preparation:

• Place flour in a shallow dish. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.) Sprinkle the chicken with 1/4 teaspoon each salt and pepper and dredge in the flour. Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.

• Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.


• Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 15 to 20 minutes. Transfer the chicken to a serving plate.

• Increase the heat under the sauce to medium-high. Stir the water-flour mixture, add it to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce, sprinkled with parsley.


Nutrition:

Per serving: 288 calories; 10 g fat (2 g sat, 6 g mono); 68 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 28 g protein; 2 g fiber; 641 mg sodium; 623 mg potassium.


*Here I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'.

The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results.

The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.*

View the Original Coq au Vin Recipe