Coq au Vin

Coq au Vin
Beth Galton
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preparation
15
minutes
cooking
30
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
4
ounces
small cremini or white mushrooms
1
3/4-ounce
package garlic-and-herb salad-dressing mix (such as Good Seasons)
1
cup
frozen small onions (such as Birds Eye), thawed
1
cup
red wine
1/2
cup
canned chicken broth (such as Swanson Natural Goodness)
1
2-pound cooked chicken breast (such as Tyson) or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)

Directions

  1. Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and sauté until brown, 3 to 5 minutes.
  2. Add the salad-dressing mix and onions and toss to coat evenly. Stir in the wine and broth and cook until blended. Add the chicken. Cover, reduce heat to low, and simmer 15 minutes, turning pieces halfway through.
  3. Remove the chicken and vegetables. Increase heat to high and boil the sauce until reduced and slightly thickened. Pour over the chicken.

 

 

Tamara Frankfort and Pilar Guzman
March 2003

Nutritional Information

  • Per Serving
  • Calories 467
  • Calcium 40 mg
  • Carbohydrate 9 g
  • Cholesterol 131 mg
  • Fat 20 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 49 mg
  • Sat Fat 5 g
  • Sodium 1850 mg
What does this mean? See Nutrition 101.

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