Weeknight Coq au Vin
Photography: Photo: Randy Mayor; Styling: Leigh Ann Ross; 
Total time: 45 minutes.
| Servings:4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 bacon slices, chopped
- 4 (4-ounce) bone-in chicken thighs, skinned
- 4 (4-ounce) chicken drumsticks, skinned
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh flat-leaf parsley, divided
- 1 1/2 cups sliced cremini mushrooms
- 1 1/2 cups dry red wine
- 1 cup chopped carrot
- 1/2 cup chopped shallots
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon brandy
- 1 teaspoon minced fresh thyme
- 2 teaspoons tomato paste
- 1 garlic clove, minced
Amount Per
Serving
- iron:3.3 mg
- calories:345
- saturated fat:3.7 g
- carbohydrate:11 g
- mono fat:4.7 g
- sodium:595 mg
- poly fat:2.7 g
- fat:12.7 g
- calcium:60 mg
- fiber:1.6 g
- protein:43.7 g
- cholesterol:150 mg
- calories from fat:33 %
directions
1. Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
2. Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
