Coq au Vin
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Coq au Vin
YIELD Makes 6 servings
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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:
Slow Cooker Directions
- Layer onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth in slow cooker.
- Cover; cook on LOW 6 to 8 hours.
- 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.
This recipe appears in:
French
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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