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Coq Au Vin Recipe - Cooking Index

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Coq Au Vin

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1   Chicken - (3 1/2 lbs) - cut into pieces,
  And skin removed
  Nonfat cooking spray - as needed
1   Onion - chopped
1 cup 146g / 5.1ozDiced ham
1 tablespoon 15mlBrandy - warmed
1 cup 237mlRed wine
1 cup 237mlChicken broth
1   Bay leaf
  Bouquet garni - see * Note
  Freshly-ground black pepper - to taste
  Nonfat cooking spray - as needed
1 1/2 cups 93g / 3.3ozFrozen small white onions
1 1/2 cups 355mlMushrooms - quartered
2 tablespoons 30mlCornstarch
1/2 cup 118mlRed wine
2 tablespoons 30mlChopped fresh parsley

Recipe Instructions

* Note: A sprig each of parsley, celery top, fresh thyme, and a bay leaf tied together with string or wrapped in cheesecloth and tied. It is used as a flavoring and removed after cooking.

Heat broiler. Spray broiler tray with cooking spray. Add chicken pieces and brown on all sides. Remove chicken. Set oven to 300 degrees.

Heat ovenproof casserole. Spray, add onions, and cook until limp. Add ham and toss well. Add chicken pieces. Ignite brandy and pour over chicken. Add wine, broth, bay leaf, bouquet garni, and pepper. Bring to boil on top of the stove, cover, and place in oven. Bake 45 minutes. When chicken is cooked, remove from liquids with a slotted spoon. Remove bay leaf and bouquet garni and discard.

Meanwhile, spray nonstick skillet. Add onions and cook until browned, stirring. Add mushrooms and cook 5 minutes, stirring. Set aside.

Mix cornstarch with 1/2 cup red wine to dissolve. Pour into boiling pan liquids, stirring, over low heat until liquids are thickened and clear. Add onions and mushrooms. Return chicken to casserole. Bake, covered, another 15 minutes. Sprinkle with parsley and serve.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 4 Lean Meat, 1 1/2 Vegetable.

Nutrition Facts: Calories 353; Calories from Fat 99; Total Fat 12g; Saturated Fat 3g; Cholesterol 106mg; Sodium 620mg; Carbohydrate 14g; Dietary Fiber 2g; Sugars 1g; Protein 36g.

Source:
American Diabetes Association at http://www.diabetes.org

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