Coq Au Vin
Print This Page
INGREDIENTS 1/4 cup all-purpose flour
1/4 teaspoon pepper, divided
1/8 teaspoon salt
2 chicken breast halves (about 1 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
1 tablespoon olive oil
2 tablespoons diced shallot
1 pound small mushrooms
1-1/4 cups diced plum tomato
1 cup diced carrot
1 cup diced celery
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 bay leaf
2/3 cup dry red wine
1/2 cup low-salt chicken broth
1/4 teaspoon salt
2 tablespoons finely chopped fresh chivesCombine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a shallow dish. Dredge chicken in flour mixture.
Heat oil in a large Dutch oven over medium-high heat. Add chicken and shallot; cook 5 minutes, browning on all sides. Remove chicken. Add mushrooms; sauté 3 minutes. Add tomato and next 4 ingredients. Cook 1 minute, stirring constantly. Stir in wine and broth; scrape pan to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in 1/8 teaspoon pepper and 1/4 teaspoon salt. Discard bay leaf. Garnish with chives.
Makes 4 servings
(CALORIES 326 (26% from fat); FAT 9.4g (sat 2g, mono 4.2g, poly 1.8g); PROTEIN 40.8g; CARB 19.9g; FIBER 4g; CHOL 115mg; IRON 4.2mg; SODIUM 390mg; CALC 62mg)