Coq au Vin - 12.92g
Submitted by Kelly Bigelow eDiets.com
Chicken, herbs and vegetables steeped in a Burgundy wine sauce make
up this classic French preparation.
Serves 4 servings
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
4 skinless, boneless chicken breast halves
2 cups small whole fresh mushrooms
1 cup thinly sliced carrots
1 cup Burgundy wine
16 pearl onions, peeled
1 Tbsp bacon bits
1 Tbsp chopped fresh parsley
2 cloves garlic, minced
3/4 tsp dried marjoram, crushed
3/4 tsp dried thyme, crushed
1/2 tsp chicken bouillon granules
1/4 tsp ground black pepper
1 bay leaf
1 1/2 cups cold water
1/8 cup cup all-purpose flour
1. Spray a large non-stick skillet with cooking spray. Saute chicken
over medium heat for about 15 minutes, or until lightly browned on both
sides.
2. Add the mushrooms, carrot, wine, onions, bacon bits, parsley,
garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a
boil, then
reduce heat to low; cover and simmer for 25 minutes, or until chicken
is cooked through and no longer pink inside.
3. Using a slotted spoon, transfer chicken, mushrooms, carrot, and
onions to a platter, discarding bay leaf; cover to keep warm and set
aside.
4. In a small bowl combine flour and water and whisk together. Stir
mixture into skillet and cook until thick and bubbly, 5 to 10 minutes.
Cook and stir 1 minute more and pour mixture over chicken and veggies.
Serve warm.
Calories: 234.36
Total Fat: 2.16g
Total Carbohydrate: 12.92g
Protein: 30.64g
Calories from Fat: N/A
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Dietary Fiber: N/A
Sugars: N/A
Vitamin A: N/A
Vitamin C: N/A