This recipe for coq au vin is a fresher, green-herb-laced version of the original French classic. Serve with a crusty baguette for dunking.
Per Serving: 464 Calories, 42g Protein, 18g Fat, 18g Carbohydrate, 2.5g Fiber
4 ½ tablespoons flour
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 teaspoon herbes de Provence
4 slices nitrate-free bacon (¼ lb.), chopped
1 ½ pounds boned, skinned chicken thighs
2 tablespoons olive oil
1 ½ cups peeled young carrots, halved lengthwise
3 stalks celery, cut into diagonal slices
1 medium onion, chopped
1 ⅓ cups Chardonnay
2 cups reduced-sodium chicken broth
½ cup loosely packed flat-leaf parsley sprigs
- In a plastic bag, shake flour with ½ tsp. salt, ¼ tsp. pepper, and the herbes de Provence; set aside.
- In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
- With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot.
- Add vegetables to pot with remaining ¼ tsp. each salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
- Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley. Stir into stew.
Recipe from: Sunset Magazine; Photo: Peden & Munk, January 2014