Quick Coq au Vin
From EatingWell: January/February 2011
Here’s a quick version of Coq au Vin, a red wine-braised chicken-and-vegetable stew that usually takes the better part of an afternoon to make. Serve with herbed mashed potatoes and green beans.
- 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
- 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.
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.
Nutrition Bonus: Vitamin A (125% daily value), Potassium (19% dv)
Carbohydrate Servings: 1
Exchanges: 1 carbohydrate (other), 2 lean meat, 1 1/2 fat
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Main Ingredient
- New Year's Eve
- Ease of Preparation
- Total Time
- 45 minutes or less
- January/February 2011