Recipe by ClarkeCC
There are several Coq Au Vin recipes, but none that are specifically weight watcher friendly A classic French favorite lightened to be just 6 WW points+ per serving. (The cooking time does not include marinating time.)
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 8 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 slices turkey bacon
- 2 cups pearl onions (I used frozen which I thawed before using)
- 1 lb cremini mushroom, sliced
- 1 lb red potatoes, quartered
- 3 carrots, sliced into 1/2 inch pieces
- 1 1⁄2 cups dry red wine
- 1 cup chicken broth
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon herbes de provence
- salt and pepper
Directions See How It's Made
- Combine wine, thyme, salt and pepper and 1/2 c broth in a large bowl. Add chicken and allow to marinate for at least an hour (overnight is better). This step adds real depth and authenticity to the flavor.
- Remove chicken and reserve the wine/herb marinade.
- Combine the flour, salt, and pepper in a medium bowl. Add the chicken and toss to coat. Transfer the chicken to a plate and reserve remaining flour mixture.
- Heat 2 teaspoons of the oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned, 2–3 minutes on each side. Transfer the chicken to a plate and set aside.
- Heat the remaining 1 teaspoon oil in the same Dutch oven. Add the bacon and cook, stirring occasionally, about 1 minute. Add the onions, mushrooms, potatoes, carrots, celery, garlic, and the reserved flour mixture; cook, stirring occasionally, until the vegetables begin to soften, 6–7 minutes. Stir in the chicken, wine, broth, bay leaf, and thyme; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, 25–30 minutes. Discard the bay leaf.
- Yields 1 chicken thigh and 1 cup vegetable mixture per serving.