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Red wine cock-french recipe coq au vinA classic chicken-and-wine French dish, Coq Au Vin is actually an easy meal that can quickly dress up date night or impress company without that much work.

Perfect for winter, it’s rich and velvety without being high in carbs or calories.


2 TBS unsalted butter (room temp)
2 TBS garbanzo bean flour
2 strips of bacon, cut into small pieces
4 bone-in (skin off) chicken breasts
1 ½ cups dry white wine
1 ½ cups low-sodium chicken broth
2 teaspoons white wine vinegar
Salt and pepper, to taste


Combine butter and garbanzo bean flour together in a small bowl and set aside.

Cook bacon in large dutch oven or pot over medium-high heat until crisp, about 6-8 minutes. Transfer to a plate with a slotted spoon and discard all but 1 tablespoon of the bacon fat.

Season chicken with salt and pepper and place in the pot with the bacon fat. Cook 6-8   minutes; then remove and put on a plate for later.

Reduce heat to medium, add shallots and cook 4-5 minutes or until golden brown. Add wine and cook until it has reduced to half the amount, about 8-10 minutes. Add broth and bring to a simmer.

Whisk in the butter/ flour mixture and add the chicken back to the pot. Simmer uncovered until a thermometer inserted into the breast reaches 165 degrees F, about 35 minutes.

Stir in the vinegar and serve in a bowl, garnish with chives and a few pieces of cooked bacon bits.

Servings: 4
Nutritional Info (per serving): Calories: 287; Protein: 29.75g; Fat: 9.4g; Carbs: 6.15g; Fiber: 4.25g
GreenLite Units: 4.25 P, 1C, 1.5 Condiment

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