Coq Au Vin
Serves 8 (average 6 ounce portion by weight)
Meals like this are great for cool days, or when you need to feed many people on a budget. It is fast, simple (with a few easy steps) and is a healthy choice. On my podcast, Make Your Someday Today, a common topic regarding health and weight loss is finding meals that taste incredible and are still easy to fit into a calorie budget. This recipe works!
Special equipment: Pressure Cooker
1 chicken (4-5 pounds), cut into 10 pieces (remove the wings from the breast, Cut the breasts in half, separate the drumsticks from the thighs.)
Flour, for dusting the chicken pieces
1 tablespoons cooking oil (canola or olive)
3 strips of bacon, minced
1 large onion, diced
2 cloves garlic, mashed and minced
2 ribs celery, diced
1 large (3″) potato, peeled and diced
6 ounces baby carrots, cut in half lengthwise
2 tablespoons flour
1 cup dry red wine
4 ounces fresh mushrooms, cleaned and sliced
1 bay leaf
2 tablespoons dried parsley
1/2 teaspoon dried thyme
Salt and pepper as needed
- Dust the chicken parts with flour.
- In the pressure cooker, add canola oil and heat the oil until very hot and brown the chicken pieces.
- Remove the chicken to a warm platter.
- Add to the pressure cooker the bacon, onion, garlic, carrot, celery and potatoe, and saute until the onion is wilted.
- Carefully whisk in the 1 tablespoon of flour, then gradually add the wine and stir until thickened and smooth.
- Add the thyme, parsley, bay leaf, salt and pepper, then return the chicken to the pressure cooker.
- Lock the lid in place and bring to pressure, then lower heat and cook for 8 minutes under pressure.
- Allow pressure to drop by the naturally and remove the lid.
- Add the mushrooms and simmer, uncovered, 3 minutes. Discard the bay leaf.
Nutritional data (for 6 ounces of chicken, average of white and dark):
Sat fat: 7.4g