Coq au vin

You can make a delicious French dinner in just 45 minutes with our Quick Coq Au Vin recipe.

Coq au vin

Total Time: 45 minutes

Coq au vin

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!

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

To complete the meal, you can serve with mashed potatoes or green beans.

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