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Coq au Vin (Chicken in Red Wine)

Coq au Vin (Chicken in Red Wine)

This photo shows Coq au Vin in six serving size.

Coq au Vin
(Chicken in Red Wine)
6 Servings

Calories 248 (22% from fat)
Fat 6 gram
Saturated Fat .6 gram
Trans Fat 0 gram
Chol. 74 mg.
Sodium 143 mg.
Carb. 5.6 gram
Fiber 1 gram
Sugar 3.5 gram
Sugar Alcohol 0 gram
Protein 17 gram

Coq au Vin
(Chicken in Red Wine)
4 Servings

Calories 373 (22% from fat)
Fat 9 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 111 mg.
Sodium 215 mg.
Carb. 8.4 gram
Fiber 1 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 26 gram

Ingredients


2 Tbsp. Olive Oil

8 oz. white mushrooms

2 tsp. Italian herb seasoning

1.5 tsp. minced garlic

1.5 cups (8 oz.) pearl onions (cleaned with the outer layer removed and cut in half)
(You can also use frozen pearl onions, thawed.)

1/2 cup low sodium chicken broth

1 cup (187 mL) red wine
(We used Lindemans Merlot.)

2 lbs. boneless, skinless chicken breasts
(Divide them into 4 or 6 servings.)

1 Tbsp. corn starch


1. Heat the oil in a non-stick cooking pot over medium-high heat. Cut the mushrooms in half or quarters and saute them in the pan until brown for about 3 to 5 minutes.

2. Add the Italian herb seasoning, garlic and onions to the mushrooms. Mix them thoroughly. Stir in the chicken broth and red wine. Bring it to a boil.

3. Add the chicken to the pot, cover, reduce heat to low and simmer for 16 minutes, turning the chicken over halfway through.

4. Remove the chicken and vegetables. Add corn starch to broth, increase heat to high and boil the sauce until it's reduced and thickened. (Approximately 5 minutes.)

5. Divide the chicken and vegetables into four or six servings. Pour the sauce over the top and serve.

Yield: 4 or 6 Servings


Coq au Vin (Chicken in Red Wine) 

This is a Freezer Friendly Recipe!

Frozen Coq au Vin (Chicken in Red Wine) Picture

Freeze the chicken, vegetables and sauce together in individual portions for easy re-heating later.

Crack the top and microwave for approximately 4-5 minutes.

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