Coq Au Vin
By á-174942
Ingredients
- 1/2 cup Atkins Bake Mix
- 2 chickens - (6 to 7 lbs total weight) cut 8 pieces each
- 1/4 pound sliced bacon
- 1 tablespoon oil
- 1 medium onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 2 garlic cloves pressed
- 2 cups dry red wine
- 1 can reduced sodium chicken broth plus
- 1 can water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 tablespoon butter
- 1/2 pound button mushrooms
Details
Servings 6
Preparation
Step 1
Spread bake mix in a plate; dredge chicken pieces, tap off excess. In a large Dutch oven over medium heat, cook bacon until crisp. Remove bacon, crumble and set aside.
Add oil to bacon fat in Dutch oven. Brown chicken in batches. Transfer to a platter.
Add onion, carrot and celery to Dutch oven; cook 8 minutes, until softened. Drain excess fat. Pour in wine; increase heat to high. Boil wine until reduced to 1 cup, about 5 minutes.
Return chicken and accumulated juices to Dutch oven. Pour in chicken broth and water; add bay leaf and thyme. Reduce heat to low; cover partially and simmer 45 minutes, until chicken is cooked through.
Melt butter in a large skillet over medium heat. Cook mushrooms until golden, about 5 minutes. Add mushrooms to stew, along with reserved bacon. Remove bay leaf.
This recipe yields 6 servings.
Carbohydrates: 8.5 grams
Net Carbs: 6.5 grams
Fiber: 2 grams
Protein: 70 grams
Fat: 40.5 grams
Calories: 762
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