House Works: Cooking Up Coq Au Vin

If you are looking to make an unusual, yet memorable dish for your family or for this Father's Day, we have a great recipe for you. It's called Coq Au Vin, and it's a French dish. In this House Works, Chef Judy shows us how to make it.

Coq Au Vin

Judy Gilliard
Servings: 6

2 tablespoons olive oil, garlic infused
24 pearl onions, frozen, thawed
2 ounces bacon, diced
1 teaspoon Herbs de Provence
8 each chicken thighs without skin, boneless
1 teaspoon Judy's seasoning
1 1/2 cups red wine
4 medium carrots, sliced 1/2" thick
4 stalks celery, sliced 1/2" thick
1 pound mushroom, large, quartered
1 tablespoon cornstarch, mixed in 1/4 cup water
2 tablespoons fresh parsley, chopped
1/4 cup low sodium chicken broth

Heat 1 tablespoon of olive oil in large skillet. Brown onions and bacon, and remove from skillet. Sprinkle Judy's seasoning on the chicken. Put the remaining 1 tablespoon of olive oil in the skillet and brown both sides.

De-glaze the pan with red wine. Add, mushrooms, carrots and celery and cook for 5 minutes. Pour chicken broth and red wine into the pan, bring to a boil, add mushrooms, reduce to simmer and cover.

Check for seasonings. Add 1 teaspoon thyme and salt and pepper if needed. Simmer for 30 minutes, cover and bring to a boil and add
arrowroot and reduce to a simmer. Garnish with fresh chopped parsley.

Per Serving (excluding unknown items): 364 Calories; 14g Fat (36.7% calories from fat); 26g Protein; 26g Carbohydrate; 7g Dietary Fiber; 84mg Cholesterol; 1117mg Sodium. Exchanges: 3 Lean Meat; 5 Vegetable; 1 1/2 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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