Coq Au Vin

10
4
3
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
17 min
Cook
53 min
Serves
4
Difficulty
Moderate
Here is real comfort food, in traditional French style. This coq au vin can be cooked with an additional 1⁄2 cup chicken broth instead of the wine, if you prefer.

Ingredients

Uncooked reduced fat bacon

2 slice(s), center-cut, chopped

Uncooked boneless skinless chicken breast(s)

3½ pound(s), or whole chicken, cut into eighths, skin and all visible fat removed

Cremini mushroom(s)

½ pound(s), or white mushrooms, sliced

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 medium clove(s), chopped

Canned tomato paste

1 Tbsp

Frozen whole onion(s)

6 oz, (1 cup)

Uncooked carrot(s)

2 medium, chopped

Reduced-sodium chicken broth

2 cup(s)

White wine

½ cup(s), dry

Uncooked Yukon gold potato(es)

½ pound(s), small, unpeeled and cut in half

All-purpose flour

2 Tbsp

Water

2 Tbsp

Brown gravy

2 tsp, or browning and seasoning sauce

Fresh parsley

2 Tbsp, fresh, chopped

Instructions

  1. Heat a nonstick Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned, about 5 minutes; transfer to paper towels to drain.
  2. Add the chicken to the Dutch oven and cook over medium-high heat until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate; set aside.
  3. Add the mushrooms, chopped onion, and garlic to the Dutch oven. Cook over medium heat, stirring occasionally, until golden, about 8 minutes. Stir in the tomato paste until smooth. Add the whole onions and carrots; cook, stirring, 1 minute. Add the broth, wine, and potatoes; bring to a boil, stirring to scrape the browned bits from the bottom of the pan. Return the chicken and bacon to the Dutch oven. Reduce the heat and simmer, covered, until the vegetables are tender and the juices run clear when the chicken is pierced with a fork, about 25 minutes.
  4. Combine the flour, water, and seasoning sauce in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the Dutch oven until blended. Add the flour mixture and parsley to the pot and cook, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Yields 1⁄6 of chicken with 1 cup vegetables and sauce per serving.