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