food.com

Quick chicken coq au vin

5.0(10)

The smell of this cooking will have you drooling! Best served with mashed potato to mop up the tasty sauce. From the "Australian Good Taste" magazine.

by Marli·published 2003-04-04

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Stew

Servings

4 serving(s)

Total time

35 min

prep 10 min

Calories / serving

680 kcal

Ingredients (12)

serves

1 1/2 tablespoons butterbutter
1 tablespoon olive oilolive-oil
1 kg chicken fillet, cut into pieceschicken
200 g bacon, dicedbacon
200 g mushrooms, thickly slicedmushroom
1 onion, choppedonion
3 cloves garlic, crushedgarlic
2 tablespoons all-purpose flourflour
1 cup red winered-wine
1 cup chicken stockchicken-stock
4 sprigs fresh thymethyme
salt and peppersalt-and-pepper

Instructions (13 steps)

01Heat half the butter with the oil in a large heavy-based saucepan over med-high heat.
02Add half the chicken and brown.
03Remove and repeat with remaiming chicken.
04Increase heat to high, add remaining butter, bacon, mushrooms, onions, and garlic to the pan.

05Cook, stirring, 2 minutes.

06Reduce heat to medium and stir in the flour.

07Cook, stirring 1 minute.

08Gradually add the combined wine and stock, stirring constantly with a wooden spoon.

09Return the chicken and any juices to the pan with the thyme sprigs and stir well.

10Increase heat to high and bring to the boil.

11Reduce heat to medium and simmer, uncovered for 10 minutes or until the chicken is cooked through.

12Taste and season with salt& pepper.

13Remove thyme sprigs and serve with creamy mashed potato and crusty bread.

Nutrition (per serving)

Calories: 680 kcal
Protein: 67 g
Fat: 34 g
Saturated fat: 12 g
Carbs: 12 g
Fiber: 1 g
Sugar: 3 g
Sodium: 701 mg
Cholesterol: 192 mg

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Rich recipe — supports nutrition-aware planning.