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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour instead of white flour.

 

"Art is science made clear."
-Jean Cocteau

The refrigerator light goes on...

The traditional version of this uses whole chicken pieces, and if you use them with the skin on, it will add about 75 to 100 calories to each serving. I prefer the boneless, skinless chicken thighs because they have all the savory flavor, but fewer calories - and you don't have to fight with your food.

Wine Choices

Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.

Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.


 

Coq au Vin



Servings = 4 | Serving size =about 2 cups

Cooking Time = 120 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers.

2 ounces ham (diced)
1 Tbsp olive oil (divided)
1 lb boneless skinless chicken thighs (left whole)
2 Tbsp cognac or brandy
1/2 tsp salt
fresh ground black pepper (to taste)
1/4 tsp dried thyme leaves
2 Tbsp all purpose white flour or gluten-free garbanzo flour
1 1/2 cups red table wine
2 cup no salt added chicken stock
1 Tbsp tomato paste
2 bay leaves
3/4 cup crimini mushrooms (quartered)
20 pearl onions (peeled, left whole)
24 ounces very small red potatoes or Yukon gold potatoes (left whole)
1 clove garlic (peeled and lightly crushed)

Healthy Coq au Vin recipe from Dr. Gourmet
Place one teaspoon olive oil in a large sauce pan over medium heat.

Add the ham and cook until browned.

Add the remaining two teaspoons olive oil and the chicken thighs.

Cook for about 5 minutes on medium high. Stir occasionally.

When the chicken is browned, add the cognac or brandy and cook for about two minutes.

Add the salt, pepper, thyme and flour.

Stir well and cook for about 1 minute.

Add the wine, chicken stock, tomato paste, bay leaves, mushrooms, onions, and potatoes.

Crush the garlic lightly and add to the pot.

Simmer for 45 minutes, stirring occasionally.

Remove the garlic clove and bay leaves before serving.

Nutrition Facts

Serving size = about 2 cups

Servings = 4

.

Amount Per Serving

Calories 563 Calories from Fat 81
  % Daily Value
Total Fat 8g 14%
    Saturated Fat 1g 7%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 98mg 33%
Sodium 289mg 11%
Total Carbohydrates 40g 15%
    Dietary Fiber 5g 22%
    Sugars 6g  
Protein 31g  
Vitamin A 1% Vitamin C 33%
Calcium 6% Iron 22%
Vitamin K 12 mcg Potassium 1724 mg
Magnesium 90 mg