Coq Au Vin

Coq Au Vin
Coq Au Vin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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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