Print
ShareThis
Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Coq au Vin
Yield: Makes 6 servings
Ingredients:
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)
Preparation:
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:
| Serving Size: | |
| 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 |
This recipe appears in:
French
