Coq au Vin
Don’t be intimidated by the elegant name. This classic French dish is super easy to make, with all the classic flavor of a rich red wine sauce. Serve it with French bread for dipping.
Julie Peterson, Crofton, MD
Prep: 25 min. • Makes: 6 servings
3 thick-sliced bacon strips, chopped
11/2 lbs. boneless skinless
chicken thighs
1 medium onion, chopped 2 Tbsp. tomato paste
5 garlic cloves, minced
11/2 cups dry red wine or reducedsodium chicken broth 4 medium carrots, chopped 2 cups sliced baby portobello mushrooms 1 cup reduced-sodium chicken broth
4 fresh thyme sprigs
2 bay leaves
1/2 tsp. kosher salt
1/4 tsp. pepper
fast Cook: 15 minutes
1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon, draining bacon on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker. Brown chicken thighs on both sides in reserved drippings; remove chicken and set aside.
2. Add the onion, tomato paste and garlic to pressure cooker; cook and stir 5 minutes. Add wine; cook for 2 minutes. Press cancel.
3. Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper to pressure cooker. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°.
4. Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Select saute setting and adjust for low heat. Simmer cooking juices, stirring constantly, until reduced by half, 10-15 minutes. Stir in cooked bacon. Serve reduced juices with chicken and vegetables.
slow Cook: 6 hours 15 minutes
1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pan. Brown chicken thighs on both sides in reserved drippings; remove and set aside. Add the onion, tomato paste and garlic to the skillet; cook and stir over medium-high heat for 5 minutes. Add wine; cook 2 minutes. Transfer to a 4- or 5-qt. slow cooker.
2. Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper. Cook, covered, on low until chicken is tender, 6-7 hours.
3. Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Transfer cooking juices to a large saucepan. Bring to a boil; cook until the liquid is reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables.
1 serving: 244 cal., 11g fat (3g sat. fat), 78mg chol., 356mg sod., 9g carb. (4g sugars, 2g fiber), 23g pro. Diabetic exchanges: 3 lean meat, 1 vegetable, 1/2 fat.