If you love French food as much as we do, you know that it’s not very easy to cook, and it can be difficult to make a healthy recipe. Well, that’s all in the past. We found a quick and easy Coq Au Vin recipe from Eating Well, and it’s good for you. With just 288 calories per serving, 10 g of fat (2 g sat, 6 g mono), 0 g added sugar, and 28 g of protein, this dish is sure to be a hit. Plus, it won’t take all day to make, just 45 minutes. You can’t beat that!
- ¼ cup all-purpose flour
- 2 bone-in chicken breasts (about 12 ounces each)
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ¼ cup water
- 2 tablespoons extra-virgin olive oil
- 4 ounces mushroom (quartered)
- 2 large carrots (sliced thin)
- 1 small onion (halved and sliced)
- 1 teaspoon dried rosemary
- 1 14-ounce can reduced-sodium chicken broth
- ½ cup dry red wine (Zinfandel)
- 1 tablespoon tomato paste
- 2 tablespoons fresh parsley (chopped)
- Cut each chicken breast in half on the diagonal to get 4 portions of equal weight. Be sure to remove the skin and trim each breast.
- Place flour in a shallow dish and place the chicken on top. Then, sprinkle the chicken with ¼ teaspoon salt and ¼ teaspoon pepper and dredge in the flour. Mix ¼ cup water with 2 tablespoons of the leftover flour in a small bowl and set aside.
- Heat 1 tablespoon of olive oil in a large, nonstick pan over medium-high heat. Reduce the heat to medium and add the chicken. Cook for 5 to 7 minutes, turning once or twice, until chicken is brown on all sides. Transfer to plate.
- Add the remaining 1 tablespoon of oil to the pan and reduce the heat to medium-low. Add mushrooms, carrots, onion, and rosemary. Stir occasionally until the vegetables are softened and browned—about 5 minutes.
- Add broth, wine, and tomato paste along with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper. Stir until the tomato paste dissolves and then bring to a simmer.
- Return the chicken and juice to the pan and cover. Reduce heat to maintain and simmer and cook, stirring once or twice. An instant thermometer should register 165 degrees F when placed into the thickest part of the chicken breast. It should take about 15-20 minutes. Once the chicken is cooked, transfer to a serving plate.
- Finally, increase the heat under the sauce to medium-high. Add in the water-flour mixture and continue cooking for about 1 minute, until the sauce is thick. Then, pour the sauce over the chicken, sprinkle with parsley, and serve.
To complete the meal, you can serve with mashed potatoes or green beans.