WEIGHT WATCHERS (BUT DOESN'T TASTE IT) COQ AU VIN 16 WW POINTS
I LOVE this recipe. Had it for years in one of my WW recipe books but never made it til after a friend served it at a dinner part one night and I've not stopped making it since! This is 16WW points per serving and can be done in the crock pot, on the hob or in the oven. 04-Aug-07. Following one of the reviews I just wanted to note that, while this recipe can be made with chicken breasts (I have done it this way on many occasions also) it does lose a lot of flavour compared with using chicken thighs. And if you're not doing WW or watching your weight at all then you can get even more flavour by using chicken thighs with the skin on.
Provided by Wendy-Bob
Categories Stew
Time 2h5m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Dry fry bacon for approx five minutes until the bacon turns crispy.
- Add the chicken thighs and shallots to the pan and cook for five minutes, sealing the chicken on all sides.
- Add the mushrooms, stock, wine, bay leaves, tomato puree and seasoning.
- Stir well and bring to the boil.
- Either simmer for approx 1.5hrs on a low heat if cooking on the hob; cover and bake at approx 150c for 1.5hrs if using the oven, or cook in the crock pot on low for approx 8-10hrs.
- Sift the flour into the pan and stir well until the sauce thickens slightly.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 691, Fat 28, SaturatedFat 8.4, Cholesterol 216.8, Sodium 750.5, Carbohydrate 36.6, Fiber 1.4, Sugar 5.2, Protein 58.9
COQ AU VIN WEIGHT WATCHER FRIENDLY 6 POINTS+
There are several Coq Au Vin recipes, but none that are specifically weight watcher friendly A classic French favorite lightened to be just 6 WW points+ per serving. (The cooking time does not include marinating time.)
Provided by ClarkeCC
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine wine, thyme, salt and pepper and 1/2 c broth in a large bowl. Add chicken and allow to marinate for at least an hour (overnight is better). This step adds real depth and authenticity to the flavor.
- Remove chicken and reserve the wine/herb marinade.
- Combine the flour, salt, and pepper in a medium bowl. Add the chicken and toss to coat. Transfer the chicken to a plate and reserve remaining flour mixture.
- Heat 2 teaspoons of the oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned, 2-3 minutes on each side. Transfer the chicken to a plate and set aside.
- Heat the remaining 1 teaspoon oil in the same Dutch oven. Add the bacon and cook, stirring occasionally, about 1 minute. Add the onions, mushrooms, potatoes, carrots, celery, garlic, and the reserved flour mixture; cook, stirring occasionally, until the vegetables begin to soften, 6-7 minutes. Stir in the chicken, wine, broth, bay leaf, and thyme; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, 25-30 minutes. Discard the bay leaf.
- Yields 1 chicken thigh and 1 cup vegetable mixture per serving.
Nutrition Facts : Calories 238.5, Fat 5.5, SaturatedFat 1.2, Cholesterol 60.4, Sodium 368.2, Carbohydrate 21.2, Fiber 2.6, Sugar 4.7, Protein 18.1
COQ AU VIN
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Categories Wine Chicken Mushroom Braise Dinner Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 5 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
- Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
- Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
- Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
- Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
- Add mushrooms and chicken to sauce. DO AHEAD: Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.
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COQ AU VIN | RECIPES | WW USA - WEIGHTWATCHERS
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- Heat a nonstick Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned, about 5 minutes; transfer to paper towels to drain.
- Add the chicken to the Dutch oven and cook over medium-high heat until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate; set aside.
- Add the mushrooms, chopped onion, and garlic to the Dutch oven. Cook over medium heat, stirring occasionally, until golden, about 8 minutes. Stir in the tomato paste until smooth. Add the whole onions and carrots; cook, stirring, 1 minute. Add the broth, wine, and potatoes; bring to a boil, stirring to scrape the browned bits from the bottom of the pan. Return the chicken and bacon to the Dutch oven. Reduce the heat and simmer, covered, until the vegetables are tender and the juices run clear when the chicken is pierced with a fork, about 25 minutes.
- Combine the flour, water, and seasoning sauce in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the Dutch oven until blended. Add the flour mixture and parsley to the pot and cook, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Yields 1⁄6 of chicken with 1 cup vegetables and sauce per serving.
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