Coq au Vin
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 2 ounce Reduced sodium ham (diced) |
| 1 Tbsp. Olive oil (divided) |
| 16 ounces Boneless, skinless chicken thighs (left whole) |
| 2 Tbsp Cognac (or bourbon or whisky)(optional) |
| 1/2 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 1/4 tsp., leaves Dried thyme |
| 2 Tbsp All purpose flour or garbanzo flour |
| 1 1/2 cup Red wine (may be divided; see instructions) |
| 2 cups No salt added vegetable stock (or no salt added chicken stock) |
| 1 Tbsp. No salt added tomato paste |
| 2 leaf Bay leaves |
| 6 ounces Crimini mushrooms (quartered) |
| 2 medium White or yellow onions (peeled, cut into 1 inch chunks) |
| 24 ounces Yukon gold potatoes (or red potatoes)(best to choose bite size potatoes, left whole, but cut larger potatoes into 3/4" chunks) |
| 1 clove Garlic, raw (peeled and lightly crushed) |
Instructions
Add the ham and cook until browned.
Add the remaining two teaspoons olive oil and the chicken thighs.
Cook for about 5 minutes on medium high. Stir occasionally.
When the chicken is browned, add the cognac or brandy and cook for about two minutes.
(If you are not using the cognac, deglaze the pan with 2 tablespoons of red wine.)
Add the salt, pepper, thyme and flour.
Stir well and cook for about 1 minute.
Add the wine, stock, tomato paste, bay leaves, mushrooms, onions, and potatoes.
Crush the garlic lightly and add to the pot.
Cover and simmer for 30 minutes. Stir occasionally.
Uncover and simmer for another 45 minutes. Stir occasionally.
Remove the garlic clove and bay leaves before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The traditional version of this uses whole chicken pieces, and if you use them with the skin on, it will add about 75 to 100 calories to each serving. We prefer to use the boneless, skinless chicken thighs because they have all the savory flavor, but fewer calories – and you don’t have to fight with your food.