Low Fat Coq au vin recipe
information
Calories per serving 255.
ingredients
75 g (2 3/4 oz) streaky smoked bacon, cut into small pieces
450 g (1 lb) skinless, boneless chicken thighs
225 g (8 oz) shallots
225 g (8 oz) baby button mushrooms
300 ml (10 fl oz) chicken stock
150 g ml (5 fl oz) red wine
2 bay leaves
2 tablespoons tomato puree
2 tablespoons plain white flour
salt and freshly ground black pepper
2 tablespoons chopped fresh flat leaf parsley, to serve
450 g (1 lb) skinless, boneless chicken thighs
225 g (8 oz) shallots
225 g (8 oz) baby button mushrooms
300 ml (10 fl oz) chicken stock
150 g ml (5 fl oz) red wine
2 bay leaves
2 tablespoons tomato puree
2 tablespoons plain white flour
salt and freshly ground black pepper
2 tablespoons chopped fresh flat leaf parsley, to serve
method
1. Heat a large heavy based flameproof casserole dish and add the bacon.
2. Fry fry for 5 minutes, stirring frequently, until the fat has cooked out and the bacon turns crispy.
3. Add the chicken thighs and whole shallots to the pan and cook for 5 minutes, turning halfway through, until the chicken has sealed on all sides.
4. Add the mushrooms, stock, wine, bay leaves, tomato puree and seasoning. Stir well and bring to the boil.
5. Reduce the heat, coven and simmer over a low heat for 1 1/2 hours.
6. Sift the flour into the pan and cook stirring, until the sauce thickens slightly.
7. Sprinkle with parsley and serve.
2. Fry fry for 5 minutes, stirring frequently, until the fat has cooked out and the bacon turns crispy.
3. Add the chicken thighs and whole shallots to the pan and cook for 5 minutes, turning halfway through, until the chicken has sealed on all sides.
4. Add the mushrooms, stock, wine, bay leaves, tomato puree and seasoning. Stir well and bring to the boil.
5. Reduce the heat, coven and simmer over a low heat for 1 1/2 hours.
6. Sift the flour into the pan and cook stirring, until the sauce thickens slightly.
7. Sprinkle with parsley and serve.
serving amount
serves 4.
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