Thursday, April 23, 2020

Light and Easy Coq au Vin

Coq au Vin reminds me of a fancy schmancy beef stew made with chicken, pearl onions, mushrooms, bacon and brandy. This light and easy version saves you over 300+ calories from the classic recipe. Serves 6 Total Time: 40 minutes


3 slices of bacon, cut into lardons
8 skinless boneless chicken breasts
2 tablespoons brandy
1 cup carrots, chopped
16 pearl onions
1 yellow onion, chopped
1 bay leaf
1 teaspoon dried thyme
2 cups chicken broth or red wine
1 clove garlic, minced
1 tablespoon tomato paste
1 cup brown button mushrooms
1/3 cup fresh parsley, chopped for garnish


In your Dutch Oven add the bacon on med/high heat until crispy, remove and set aside. In the bacon fat lightly brown the chicken breasts, remove and set aside. Drain as much of the fat as possible. Reduce heat to low and add the brandy, then add the carrots, onions and seasonings; let simmer for 10 minutes.

Add the chicken back in the Dutch Oven and add the broth or wine. Make sure you have enough to cover the chicken. Add the garlic and tomato paste. Cover and let simmer on med/low for 20-25 minutes. When time is up check chicken’s internal temperature reaches 160F. Add the mushrooms and cooked bacon, let simmer an additional 5 minutes. You can serve over rice or pasta. If you want to thicken sauce once the chicken is removed mix 1 tablespoon cornstarch with 2 tablespoons water. Increase heat and stir until thickens. Pour over chicken and garnish with freshly chopped parsley. Easy Peasy!

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