Photo of Coq au vin – France by WW

Coq au vin – France

11
11
8
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Moderate
This wintry French classic is cooked in wine and stock for a rich, warming taste.

Ingredients

olive oil

2 tsp

skinless chicken thigh

640 g, (buy 800g) fat trimmed

Hans 98% Fat Free Short Cut Bacon

2 slice(s), (28g), chopped

spring onion(s)

4 individual, trimmed, peeled, halved lengthways

celery

2 individual, thinly sliced

mushrooms

200 g, (button variety)

garlic

4 clove(s), finely chopped

reduced-alcohol red wine

½ cup(s), (125ml)

salt reduced chicken stock

1 cup(s), (250ml)

carrot(s)

2 medium, thickly sliced

fresh thyme

1 tbs, (2 sprigs)

potato, desiree, peeled, raw

720 g, (buy 800g) peeled, chopped

reduced-fat milk

¾ cup(s), (180ml)

butter

20 g, chopped

plain flour

1 tbs

Instructions

  1. Heat the oil in a large saucepan over high heat. Cook chicken for 5 minutes each side or until well browned. Transfer to a plate.
  2. Add bacon, onion, celery and mushrooms to the pan. Cook, stirring, over medium-high heat for 5 minutes or until the bacon and onion are browned. Add the garlic and cook, stirring, for 30 seconds or until fragrant.
  3. Add wine and boil, uncovered, until reduced by half. Stir in stock, carrot and thyme. Bring to the boil. Return chicken to pan. Reduce heat to low and simmer, covered, for 25 minutes or until chicken is cooked through. Discard thyme.
  4. Meanwhile, place the potato in a medium saucepan. Season with salt and cover with cold water. Bring to the boil then simmer, covered, for 15 minutes or until soft. Drain. Return the potato to the pan. Heat the milk and butter in microwave on High (100%) for 1 minute or until hot. Mash the potato and stir in the milk mixture. Season with salt and pepper.
  5. Transfer chicken to a plate and cover to keep warm. Stir flour and 1 tablespoon cold water in a bowl until a smooth paste forms. Stir in a little sauce from chicken mixture. Add flour mixture to pan and stir over high heat until the mixture boils and thickens slightly. Boil, uncovered, for 1 minute. Season with salt and pepper.
  6. Serve the coq au vin with the mashed potato.

Notes

SERVING SUGGESTION: Steamed sugar snap peas, snow peas, or broccoli.

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