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Wednesday, November 3, 2010

Coq au Vin

This recipe is definitely one of my top 5 favorite Weight Watchers recipes. Actually, I would probably even say top two. It was so flavorful and delicious and hearty, you would never know that it was low calorie! I cannot wait to make this again and again this winter! This is the perfect dish for cold winter nights. I have never had coq au vin before but Casey says this is a little more stew-like than traditional coq au vin. Either way, I highly recommend that you make this this winter!

Ingredients:
3 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
4 Skinless, Bone-in Chicken Thighs (I used boneless and it turned out perfectly)
1 Tbsp olive oil
2 slices uncooked reduced fat or turkey bacon, chopped
2 cups frozen pearl onions, thawed (I substituted 1 onion, chopped)
1/2 pound cremini mushrooms, fresh, halved
1/2 pound uncooked red potatoes, scrubbed and quartered
2 medium carrots, cut into 1 1/2-inch pieces
1 medium stalk celery, cut into 1 1/2-inch pieces
2 medium garlic cloves, minced
1 cup red wine, dry
1/2 cup reduced-sodium chicken broth
1 leaf bay leaf
1 tsp thyme, fresh, chopped

Directions:
Combine the flour, salt, and pepper in a medium bowl. Add the chicken and toss to coat. Transfer the chicken to a plate and reserve remaining flour mixture.

Heat 2 teaspoons of the oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned, 2–3 minutes on each side. Transfer the chicken to a plate and set aside.

Heat the remaining 1 teaspoon oil in the same Dutch oven. Add the bacon and cook, stirring occasionally, about 1 minute. Add the onions, mushrooms, potatoes, carrots, celery, garlic, and the reserved flour mixture; cook, stirring occasionally, until the vegetables begin to soften, 6–7 minutes. Stir in the chicken, wine, broth, bay leaf, and thyme; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, 25–30 minutes. Discard the bay leaf.

Yields 1 chicken thigh and 1 cup vegetable mixture per serving.

Servings: 4
Points: 6

Notes:
I made this into 6 servings by using 6 thighs and adding an extra 1/2 cup wine and 1/4 cup chicken broth.



 

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8 Comments:

Blogger anniebakes said...

This looks wonderful, I can just smell it simmering away!

anne
www.anniebakes.net

November 4, 2010 at 10:24 AM  
Blogger Dawn said...

Oh this does look good... perfect for Saturday dinner after spending all day at football and soccer games for the kids!
Think I'll try it in the crockpot this weekend...

November 4, 2010 at 11:00 AM  
Anonymous Christine said...

Oh my gosh, I can smell it from here! I'm totally going to have to try this.

November 4, 2010 at 6:27 PM  
Blogger Susie said...

I really have to try this - it is the perfect comfort food when it is cold out.

November 4, 2010 at 6:52 PM  
Blogger Angie said...

Mmmm this sounds and looks delish! Thanks for sharing this yummy dish on WMWW.
- Angie

November 11, 2010 at 3:34 PM  
Blogger Christy said...

this looks delicious...i love coq au vin...and a low-cal/fat recipe to boot...spectacular! thank you for sharing with tuesday night supper club

November 18, 2010 at 8:57 PM  
Blogger Mommy_is_Me said...

This looks delish! How many points per serving?

February 13, 2012 at 2:02 PM  
Blogger Christina said...

@Mommy_is_Me 6 points per serving

February 13, 2012 at 2:28 PM  

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C + C Marriage Factory: Coq au Vin

Coq au Vin

This recipe is definitely one of my top 5 favorite Weight Watchers recipes. Actually, I would probably even say top two. It was so flavorful and delicious and hearty, you would never know that it was low calorie! I cannot wait to make this again and again this winter! This is the perfect dish for cold winter nights. I have never had coq au vin before but Casey says this is a little more stew-like than traditional coq au vin. Either way, I highly recommend that you make this this winter!

Ingredients:
3 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
4 Skinless, Bone-in Chicken Thighs (I used boneless and it turned out perfectly)
1 Tbsp olive oil
2 slices uncooked reduced fat or turkey bacon, chopped
2 cups frozen pearl onions, thawed (I substituted 1 onion, chopped)
1/2 pound cremini mushrooms, fresh, halved
1/2 pound uncooked red potatoes, scrubbed and quartered
2 medium carrots, cut into 1 1/2-inch pieces
1 medium stalk celery, cut into 1 1/2-inch pieces
2 medium garlic cloves, minced
1 cup red wine, dry
1/2 cup reduced-sodium chicken broth
1 leaf bay leaf
1 tsp thyme, fresh, chopped

Directions:
Combine the flour, salt, and pepper in a medium bowl. Add the chicken and toss to coat. Transfer the chicken to a plate and reserve remaining flour mixture.

Heat 2 teaspoons of the oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned, 2–3 minutes on each side. Transfer the chicken to a plate and set aside.

Heat the remaining 1 teaspoon oil in the same Dutch oven. Add the bacon and cook, stirring occasionally, about 1 minute. Add the onions, mushrooms, potatoes, carrots, celery, garlic, and the reserved flour mixture; cook, stirring occasionally, until the vegetables begin to soften, 6–7 minutes. Stir in the chicken, wine, broth, bay leaf, and thyme; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, 25–30 minutes. Discard the bay leaf.

Yields 1 chicken thigh and 1 cup vegetable mixture per serving.

Servings: 4
Points: 6

Notes:
I made this into 6 servings by using 6 thighs and adding an extra 1/2 cup wine and 1/4 cup chicken broth.



 

Labels: , ,