Chicken, mushrooms, and herbs cooked with red wine.
«Coq au vin» [pr. kohk-oh-VAHN] is a classic French casserole dish. The original recipe includes salt pork and chicken giblets puréed in a red Burgundy wine sauce. In this lighter version, I have omitted both the salt pork and the giblets, but added the olives as is often done in the southern parts of France.
- Heat the oil in a pan or in a pot over medium heat. Working in batches, add the chicken pieces and sauté thoroughly on each side until golden, about 10 min. Take the pieces out of the pan and set them aside on a plate.
- Prepare the vegetables: Finely chop the onion, mince the garlic, and thinly slice the mushrooms.
- Add the onion and garlic to the pan then sauté 2-3 min until they have softened, adding some oil if necessary. Add the mushrooms and cook 2-3 min until they release their water. Add the diced tomatoes, wine, bay leaf, and thyme. Scrape the bottom of the pan thoroughly and bring to a boil.
- Put the chicken back into the pan. Season with salt and pepper, then cover and simmer about 40 min, until the chicken is tender, turning the pieces once during the cooking.
- Stir in the olives 5 min before the end, then serve.
This dish can be made a few days ahead and reheated before serving.
Nutrition Facts Table
per 1 serving (280g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Calories, Saturated Fat, Sodium
- Source of :
- Calcium, Folacin, Manganese, Vitamin B1, Vitamin C, Vitamin K
- Good source of :
- Copper, Iron, Magnesium, Selenium, Vitamin A, Vitamin B12, Vitamin E
- Excellent source of :
- Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Zinc
|Meat and Alternatives||3 ½|