Coq au Vin
5.6g
Net Carbs
46.2g
Protein
22.3g
Fat
1.8g
Fiber
456
Calories
Ingredients:
- 2 tablespoons Canola Vegetable Oil
- 1 each Bay leaves, dried
- 1 medium Carrot
- 2 each Garlic, clove
- 16 fluid ounces Red Table Wine
- 1 tablespoon Parsley
- 24 ounces Chicken Thigh, boneless, with skin
- 1 medium (2-1/2" diameter) Onions
- 8 ounces Mushroom Pieces and Stems
- 3 teaspoons Thyme
- 4 ounce raw (yield after cooking) Bacon
- 1 stalk, medium (7-1/2" - 8" long) Celery
- 24 ounces Chicken Breast Filet, with skin
- 2 14.5 ounces cans Chicken Broth, Bouillon or Consomme
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe. You will need 1/4 cup.
- Season chicken with salt and pepper. Spread 1/4 cup baking mix in a baking dish. Lightly coat chicken pieces, tapping to remove any excess.
- In a large stock pot (or Dutch oven) over medium heat, cook bacon until crisp. Remove bacon, crumble and set aside. Add oil to remaining bacon fat in pot. Over medium-high heat, brown chicken pieces in batches to a rich golden color. Dice onion, carrot and celery. Remove chicken from pot, and add the onion, carrot and celery and sauté over medium heat for about 8 minutes, or until softened.
- Add minced garlic and cook an additional 30 seconds, until aroma is released. Pour in wine and increase heat to high. Boil wine until reduced to 1 cup, about 5 minutes. Return chicken and accumulated juices to pot. Pour in chicken broth and add mushrooms, bay leaf, thyme and parsley.
- Reduce heat to low, cover partially and simmer 45 minutes, until chicken is cooked through and sauce has thickened. Remove bay leaf and serve with crumbled bacon.
