Mushroom and Chicken Coq au Vin

Mushroom and Chicken Coq au Vin

Mushrooms, chicken, bacon, and wine make a delicious combination in this warming French dish - lower calorie than traditional recipes due to a Recipe Makeover.

Per serving: 357 calories and 9g fat.

Saves: 743 calories and 57g fat!

Rating:

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Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 35 mins

Yield: 4 x 9-oz servings (9 oz. raw)

Low-Carb Recipe High-Fiber Recipe Dairy-Free Recipe

About this Recipe Makeover

Coq au Vin is a fancy one-pot meal with a lot of creative liberty. Although it is technically a stew, don't be fooled. Traditional recipes can be quite high in calories and fat.

To remedy this, Mushroom and Chicken Coq au Vin trims the calories and fat by skinning the chicken, using extra lean bacon, omitting the butter, and decreasing the amounts of flour and alcohol. The result? A delicious, healthier version for you to enjoy!

Ingredients Convert to Metric Show Makeover Show Traditional

  • 2 1/4 lb skinless chicken pieces
  • 1 pinch each salt and ground black pepper
  • 7 oz extra lean bacon (such as Jennie-O), rind removed and diced
  • 14 oz mushrooms, chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 Tbsp all-purpose flour
  • 1 cup white wine
  • 1 cup reduced-sodium chicken broth
  • 6 tsp fresh thyme sprigs
  • 1 chicken (3-lb), quartered
  • 5 bacon strips, diced
  • 1 1/2 Tbsp oil
  • 1 lb carrots, peeled and cut into chunks
  • 1/2 lb celery
  • 1 onion, sliced
  • 1 garlic clove, chopped
  • 1 lb mushrooms, sliced
  • 1 Tbsp butter
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1 cup dry red wine
  • 2 Tbsp tomato paste
  • 1 Tbsp brown sugar
  • 2 tsp fresh thyme
  • 1/4 tsp each salt and black pepper, or to taste
  • 1/4 cup brandy or cognac

Directions:

Spray oil in a large heavy-based non-stick frying pan over medium-high heat. Season chicken with salt and pepper. Add the chicken and cook for 2 minutes on each side or until golden. Remove to a plate.

Add bacon, mushrooms, onion, and garlic to the pan and cook, stirring often, over medium-high heat for 5 minutes. Stir in flour and cook, stirring occasionally, for 2 minutes. Reduce heat to medium, add wine, stock and thyme. Stir until well combined.

Add chicken and turn to coat in wine mixture. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 15 to 20 minutes or until chicken is cooked through and sauce thickens slightly. Serve.

Variations:

Serve with mashed potatoes, if desired.

Serving suggestion is not included in the nutritional analysis.

Thanks to Fresh Finesse