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Braised Chicken Coq Au Vin

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz chicken, 3/4 cup vegetables and sauce) contains 350 calories, 15 g carbohydrate, (2 g fiber), 27 g protein, 21 g fat, (7 g saturated fat), 105 mg cholesterol, and 640 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 350
  • Servings: 8
  • Active Time: 30 minutes
  • Total Time to Make: 9 hours, 50 minutes
  • Cooking Technique: Braising Meat

Ingredients

You'll Need

Large braising pan

Directions

  1. Day before: Season chicken lightly with salt and pepper. Add chicken, thyme, bay leaves, and wine to large bowl. Cover; refrigerate overnight to marinate.
     
  2. Day of meal:  Add salt pork and olive oil to pan on MEDIUM. Cook, stirring, 2-3 min until lightly browned. Remove pork from pan and set aside; reserve oil in pan (should be about 1 Tbsp oil -- if necessary add more olive oil to equal that amount).
     
  3. Transfer chicken to work surface; reserve wine marinade. Pat chicken dry with paper towel.  Dust with 1 Tbsp pan-searing flour; pat off excess. Sear in pan 3-5 min each side. Remove chicken from pan and set aside. Preheat oven to 350 degrees.
     
  4. Add mirepoix, mushrooms, garlic, and pearl onions to braising pan. Cook, stirring, 10-15 min, until moisture is released.
     
  5. Stir in tomato paste; cook 2 min, stirring. Stir in remaining 2 Tbsp flour.
     
  6. Add reserved wine marinade and homestyle gravy to pan; bring to simmer on MEDIUM-HIGH. Add back salt pork and chicken to braising pan. Cover; braise on center rack of oven 1 hour. Carefully remove lid; cook 20 min until meat is fork-tender. Discard bay leaves and thyme. Serve garnished with parsley, if desired.

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