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Coq Au Vin
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Bacon, wine and mushrooms give robust flavor to this hearty French chicken stew. Reducing the wine before adding the chicken intensifies its flavor.
1/2 cup Atkins Bake Mix
2 chickens (6-7 pounds total weight), cut into 8 pieces each
1/4 pound sliced bacon
1 tablespoon oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, pushed through a press
2 cups dry red wine
1 can reduced sodium chicken broth plus 1 can water
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon butter
1/2 pound button mushrooms
Spread bake mix in a plate; dredge chicken pieces, tap off excess. In a large Dutch oven over medium heat, cook bacon until crisp. Remove bacon, crumble and set aside.
Add oil to bacon fat in the Dutch oven. Brown chicken in batches. Transfer to a platter. Add onion, carrot and celery to Dutch oven; cook 8 minutes, until softened. Drain excess fat. Pour in wine; increase heat to high. Boil wine until reduced to 1 cup, about 5 minutes.
Return chicken and accumulated juices to Dutch oven. Pour in chicken broth and water; add bay leaf and thyme. Reduce heat to low; cover partially and simmer 45 minutes, until chicken is cooked through.
Melt butter in a large skillet over medium heat. Cook mushrooms until golden, about 5 minutes. Add mushrooms to stew, along with reserved bacon. Remove bay leaf.
Servings: 6
Prep time: 15 minutes
Bake/Cook time: 1 hour
Carbohydrates: 8.5 grams
Net Carbs: 6.5 grams
Fiber: 2 grams
Protein: 70 grams
Fat: 40.5 grams
Calories: 762
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