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Coq au Vin
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Coq au Vin
Yield: Makes 6 servings
Ingredients:
2
cups frozen pearl onions, thawed
4
slices thick-cut bacon, crisp-cooked and crumbled
1
cup sliced button mushrooms
1
clove garlic, minced
1
teaspoon dried thyme leaves
1/8
teaspoon black pepper
6
boneless skinless chicken breasts (about 2 pounds)
1/2
cup dry red wine
3/4
cup reduced-sodium chicken broth
1/4
cup tomato paste
3
tablespoons all-purpose flour
Hot cooked egg noodles (optional)
Preparation:
1.
Layer onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth in slow cooker.
2.
Cover; cook on LOW 6 to 8 hours.
3.
Remove chicken and vegetables; cover and keep warm. Ladle 1/2 cup cooking liquid into small bowl; cool slightly. Mix reserved liquid, tomato paste and flour until smooth; stir into slow cooker. Cook; uncovered, on HIGH 15 minutes or until thickened. Serve over hot noodles, if desired.
Cook's Nook:
Coq au Vin is a classical French dish that is made with bone-in chicken, salt pork or bacon, brandy, red wine and herbs. The dish originated when farmers needed a way to cook old chickens that could no longer breed. A slow, moist cooking method was needed to tenderize the tough old birds.
Nutritional Information:
| Serving Size: | |
| Fiber | 1 g |
| Carbohydrate | 15 g |
| Cholesterol | 96 mg |
| Total Fat | 6 g |
| Calories from Fat | 19 % |
| Calories | 283 |
| Protein | 37 g |
| Sodium | 295 mg |
Dietary Exchange:
| Meat | 4 |
| Vegetable | 3 |
This recipe appears in: French
