Coq au Vin is one of my favorite recipes for comfort foodduring cold months. It has everything I love – bacon, chicken, root vegetablesand a yummy sauce. But there’s no reason this French dish has to be so loadedwith fat calories and sodium. Here’s a version I created that is great for thecalorie conscious diner but just as delicious, hot and filling as the original.
Slimmed Down Coq auVin
4 pieces bone-in chicken, skin removed (breasts, thighs,drumsticks)Salt and pepper1 T. olive oil1 shallot, sliced horizontally8 large cloves garlic, thickly sliced 1 cup baby carrots, halved lengthwise1 rib celery, sliced1 cup cauliflower florets1 cup fresh green beans, cut into thirds 1 cup dry white wine2 cups chicken stock1 t. dried oregano1 t. dried sage½ t. dried parsley1 T. cornstarch1 T. water
In a Dutch oven, heat the olive oil over medium heat. Addthe chicken pieces; sprinkle with salt and pepper. Sauté on both sides for fiveminutes per side, until golden brown on the outside. Remove from Dutch oven andset aside.
Preheat oven to 350 degrees.
Lower heat and add vegetables to Dutch oven. Saut̩ for a fewminutes, until vegetables begin to soften. Add wine, chicken stock and herbs;place reserved chicken pieces on top of vegetables. Cover Dutch oven and placein preheated oven. Bake for 30 Р45 minutes, until chicken is cooked throughand vegetables are soft.
Stir together cornstarch and water. Remove chicken pieces from Dutch oven and stir in cornstarch mixture. Place chicken back in Dutch oven and return to oven for five more minutes to thicken sauce.
Serves 4
Note: This is acomplete meal that only needs biscuits or French bread as a side.
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