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Coq Au Vin With Balsamic Vinegar

Healthy.Eater's picture
  Bacon slice 1 , thick cut
  Broiler fryer chicken 3 Pound, skinned and cut into serving-size pieces (1 Piece)
  Black pepper 1⁄4 Teaspoon (Or To Taste)
  Salt 1⁄4 Teaspoon (Or To Taste)
  Frozen pearl onions 10 Ounce (1 Package)
  Small mushrooms 8 Ounce, quartered
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Chicken stock/Low-sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Canned low sodium tomatoes 14 1⁄2 Ounce, drained and chopped (1 Can)
  Thyme 1 Teaspoon, crumbled
  Dried rosemary 1 Teaspoon, crumbled
  Cornstarch/Arrowroot 1 Tablespoon, mixed with 2 tablespoon water
  Minced parsley/Minced tarragon 2 Tablespoon

1 ln a 12 inch nonstick skillet, cook the bacon over moderate heat for 2 minutes or until crisp.
Transfer the bacon to paper toweling to drain, then crumble it and set aside.
Pour off all but 1 tablespoon of the fat from the skillet and discard.
Sprinkle the chicken with 1/8 teaspoon each of the salt and pepper.
Set the skillet over moderate heat and, when the bacon fat is hot, add the chicken and saute for 2 minutes on each side or until lightly browned.
Transferthe chicken to a 5-quart Dutch oven.
2 Add the onions, mushrooms, and remaining 1/8 teaspoon each of the salt and pepperto the skillet and saute over moderate heat, stirring occasionally, for 5 minutes.
Transferthe vegetables to a bowl.
Add the vinegar and wine to the skillet and bring to a boil over moderately high heat.
Boil the mixture, stirring, for 1 minute, then add it to the Dutch oven with the chicken.
3 Add the stock, tomatoes, rosemary, and thyme to the Dutch oven; bring to a boil.
Cover and simmer over low heat for 1 5 minutes or until the breast meat is no longer pink inside.
Transfer the breast pieces to a plate; add the onions and mushrooms to the Dutch oven.
Cover and simmer 8 to 10 minutes more or until the onions are tender and the juices run dear when a thigh is pricked with a fork.
4 Return the breast pieces to the Dutch oven and bring the liquid to a boil.
Stir in the arrowroot mixture and simmer over low heat for 2 to 3 minutes or until the sauce has thickened.
Sprinkle with the tarragon.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3675 Calories from Fat 1911

% Daily Value*

Total Fat 212 g326.1%

Saturated Fat 60.6 g303.1%

Trans Fat 0 g

Cholesterol 1033 mg344.3%

Sodium 2140.7 mg89.2%

Total Carbohydrates 118 g39.4%

Dietary Fiber 9.8 g39.4%

Sugars 39.8 g

Protein 278 g556.8%

Vitamin A 96.8% Vitamin C 141.9%

Calcium 39.1% Iron 108.3%

*Based on a 2000 Calorie diet

Coq Au Vin With Balsamic Vinegar Recipe