Low Fat Coq au Vin
Elevate your weeknight dinner with this delightful *Low Fat Coq au Vin*, a healthier twist on the classic French dish. Made with tender boneless, skinless chicken thighs, earthy mushrooms, and sweet pearl onions, it’s slow-simmered in a flavorful blend of dry red wine, low-sodium chicken broth, and aromatic herbs like thyme and bay leaf. Lightened up with minimal olive oil and no heavy sauces, this dish retains all the rich, comforting flavors without the extra calories. Ready in just over an hour and perfect for four servings, it’s an impressive yet approachable recipe that pairs beautifully with a side of crusty bread or roasted vegetables. Whether you're looking for low-fat dinner ideas or classic comfort food with a healthy twist, this *Low Fat Coq au Vin* is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 cups dry red wine
- 1 cup low-sodium chicken broth
- 2 medium carrots
- 12 pieces pearl onions
- 3 cloves garlic
- 1 teaspoon fresh thyme
- 1 bay leaf
- 8 ounces mushrooms
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and black pepper.
Heat a large non-stick skillet over medium-high heat and add olive oil.
Once the oil is hot, brown the chicken thighs on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, add the chopped garlic, pearl onions, and carrots. Cook for 5 minutes, stirring occasionally.
Add the mushrooms to the skillet and cook for an additional 3 minutes.
Stir in the tomato paste and cook for 1 minute until well combined.
Sprinkle the flour over the vegetables and stir to coat evenly.
Pour in the red wine and chicken broth, stirring to scrape up any browned bits from the bottom of the pan.
Return the chicken to the skillet and add the fresh thyme and bay leaf.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 40 minutes until the chicken is tender and cooked through.
Once cooked, remove the bay leaf and adjust the seasoning with salt and pepper to taste.
Garnish with chopped parsley and serve the Coq au Vin hot.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 24.5 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
