Coq Au Vin
Joanna Jones
This is a recipe from Cooking Light that we love and you’ll never miss the extra fat.
ingredients
- 1/4 cup all-purpose flour
- salt and pepper
- 2 chicken breast halves, skinned
- 2 chicken thighs, skinned
- 2 chicken drumsticks, skinned
- 1 tablespoon olive oil
- 2 tablespoons diced shallots
- 1 pound small mushrooms
- 1 can diced tomatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon
- 1 bay leaf
- 2/3 cup dry red wine
- 1/2 cup low-sodium chicken broth
- salt and pepper to taste
directions
- 1
Combine flour, salt, and pepper in a large zip lock bag. Add chicken and shake to coat.
- 2
Heat oil in a large Dutch oven over medium-high heat. Add chicken, working in batches if needed, and cook 5 minutes, browning on all sides. Remove chicken and set aside. Add shallots to pan and saute for 1 minute. Add mushrooms; saute 3 minutes. Add tomatoes, carrots, celery, tarragon, and bay leaf. Cook 1 minute, stirring constantly. Stir in wine and broth; scrape pan to loosen browned bits. Return chicken to pan and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Discard bay leaf and season with salt and pepper. Serve over egg noodles, mashed potatoes or rice.
notes
I don't usually use the drumsticks, but rather a combo of breasts and thighs.
Source: Joanna Jones
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