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If you want to liven up this recipe, you can substitute cooked crumbled bacon for the ham, change red onion for regular yellow onion, and use a rose in place of the white wine.
Almost any recipe can be adjusted to suit your tastes and keep it fresh time after time.
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| Easy Coq au Vin (Chicken in Wine) |
Ingredients
(4 servings - 45g protein - 10g carbohydrate per serving)
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| 3 lb |
whole chicken (cut-up) |
| 2 tbsp |
olive oil |
| 1 |
onion (chopped) |
| 2 stalks |
celery (chopped) |
| 1/2 cup |
ham (cooked, diced) |
| 1 |
bay leaf |
| 1 sprig |
fresh parsley |
| 1 clove |
garlic (chopped) |
| 1/2 tsp |
thyme (dried) |
| 2 cups |
white wine |
| 1 cup |
whipping cream |
| 1/2 tsp |
pepper |
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- Rinse chicken and pat dry with paper towels.
- Heat oil in large skillet.
- Add chicken to pan.
- Brown on all sides (about 5 minutes).
- Move chicken to 2-quart casserole.
- In the same skillet, add onion, celery, and garlic.
- Cook for 3 minutes.
- Add to chicken in casserole.
- Into casserole, add ham, bay leaf, parsley, garlic, thyme, and wine.
- Cook over low heat for 35 minutes.
- Remove chicken pieces to oven-safe platter and put into warm oven (125 degrees).
- To pan juices, add cream.
- Cook until thickened.
- Add pepper.
- Remove chicken platter from oven.
- Pour sauce over chicken.
- Serve with fresh parsley sprigs, if desired.
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