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Coq au Vin

Coq au Vin

Coq au Vin


Makes 6 servings


2 cups frozen pearl onions, thawed
4 slices thick-cut bacon, crisp-cooked and crumbled
1 cup sliced button mushrooms
1 clove garlic, minced
1 teaspoon dried thyme leaves
1/8 teaspoon black pepper
6 boneless skinless chicken breasts (about 2 pounds)
1/2 cup dry red wine
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
3 tablespoons all-purpose flour
Hot cooked egg noodles (optional)


  1. Layer onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth in slow cooker.
  2. Cover; cook on LOW 6 to 8 hours.
  3. Remove chicken and vegetables; cover and keep warm. Ladle 1/2 cup cooking liquid into small bowl; cool slightly. Mix reserved liquid, tomato paste and flour until smooth; stir into slow cooker. Cook; uncovered, on HIGH 15 minutes or until thickened. Serve over hot noodles, if desired.

Cook's Nook

Coq au Vin is a classical French dish that is made with bone-in chicken, salt pork or bacon, brandy, red wine and herbs. The dish originated when farmers needed a way to cook old chickens that could no longer breed. A slow, moist cooking method was needed to tenderize the tough old birds.

Nutritional Information

Fiber 1 g
Carbohydrate 15 g
Cholesterol 96 mg
Total Fat 6 g
Calories from Fat 19 %
Calories 283
Protein 37 g
Sodium 295 mg

Dietary Exchange

Meat 4
Vegetable 3

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