Low Sodium Coq au Vin
Delight in a classic French favorite with a heart-healthy twist in this *Low Sodium Coq au Vin*. Featuring tender, seared skinless chicken thighs simmered in a rich blend of red wine, low-sodium chicken broth, and aromatic herbs like thyme and bay leaves, this dish boasts full, indulgent flavors without the extra salt. A medley of pearl onions, carrots, and earthy mushrooms adds layers of texture and natural sweetness, while a touch of tomato paste and garlic rounds out the sauce beautifully. Perfect for a cozy dinner, this dish is easy to prepare in a Dutch oven and pairs wonderfully with crusty bread or creamy mashed potatoes. Savor the taste of gourmet comfort food that’s both flavorful and mindful of your dietary needs.
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Recipe Information
Ingredients
- 8 pieces Skinless, boneless chicken thighs
- 2 tablespoons Olive oil
- 12 pieces Pearl onions, peeled
- 2 pieces Carrots, cut into 1-inch pieces
- 8 ounces Mushrooms, quartered
- 4 cloves Garlic cloves, minced
- 2 cups Red wine
- 1 cup Low sodium chicken broth
- 1 tablespoon Tomato paste
- 4 sprigs Fresh thyme sprigs
- 2 pieces Bay leaves
- 0.5 teaspoons Ground black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs and sear on both sides until golden brown. This should take about 4-5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the pearl onions and carrots. Sauté for about 5 minutes until they begin to soften.
Add the mushrooms and cook for another 5 minutes until they release their moisture.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring frequently.
Slowly pour in the red wine, scraping up any browned bits stuck to the bottom of the pot. Bring to a simmer and let the wine reduce by half, approximately 10 minutes.
Add the low sodium chicken broth, tomato paste, thyme sprigs, bay leaves, and black pepper. Stir well to combine.
Return the chicken thighs to the pot, nestling them into the liquid and vegetables.
Cover the pot, reduce the heat to low, and let cook for about 60 minutes, or until the chicken is tender and cooked through.
Remove the thyme sprigs and bay leaves from the pot. Taste and adjust the seasoning if necessary, noting the low sodium requirement.
Serve the Coq au Vin hot, garnished with freshly chopped parsley on top, and enjoy with a side of crusty bread or mashed potatoes.
Nutrition Facts
Calories |
3001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 967 mg | 322% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 41.4 g | ||
| Protein | 257.4 g | 515% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 423 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5303 mg | 113% | |
*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.
