Coq Au Vin Weight Watcher Friendly 6 Points+

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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