Coq Au Vin-Guine Recipe

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Ingredients:

Serving

1/2 cup olive oil, divided
1/4 lb bacon, chopped (can use pancetta)
1 lb sweet onion, peeled and sliced in
1/2 cup all-purpose flour
salt
black pepper, freshly ground
1 1/2 lbs boneless skinless chicken breasts , cut into bite sized pieces
1 lb cremini mushroom, sliced (or whatever variety you can find)
2 garlic cloves, chopped
2 tbsp tomato paste
1 (750 ml) bottle red wine , medium- bodied
3 sprigs thyme, leaves removed
1 tbsp unsalted butter
1 lb linguine
fresh chervil, fresh, chopped (may sub parsley)

Directions:

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the bacon (or pancetta) and cook until brown and crispy, about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.
To the same skillet, add the onions and cook until they just start to carmelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper to taste. Add the chicken and toss to coat. (Or through the flour, salt and pepper in a large zip lock and toss the chicken to coat.).
To the same skillet add 3 tbsp olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.
Shake off any excess flour from the chicken and put on a plate. Add 3 tbsp olive oil to the skillet and cook the chicken. Cook until the chicken is browned, about 6 minutes and transfer to the baking sheet.
To the same skillet, add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms,and onions and let simmer for 3 minutes. If sauce is too thick add the remaining red wine. If not, drink the remaining wine :). Add butter, taste and adjust seasoning, if necessary.
Bring a large pot of water to a boil over medium high heat. Add the pasta and cook until al dente, about 8 to 10 minutes.
Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta, and a drizzle of the remaining olive oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	686.07 Kcal (2872 kJ)
Calories from fat	240.56 Kcal
		% Daily Value*
Total Fat	26.73g	41%
Cholesterol	83.88mg	28%
Sodium	575.01mg	24%
Potassium	816.78mg	17%
Total Carbs	75.97g	25%
Sugars	5.94g	24%
Dietary Fiber	6.4g	26%
Protein	39.32g	79%
Vitamin C	5.3mg	9%
Iron	110.3mg	613%
Calcium	98.1mg	10%

Amount Per 100 g
Calories	172.83 Kcal (724 kJ)
Calories from fat	60.6 Kcal
		% Daily Value*
Total Fat	6.73g	41%
Cholesterol	21.13mg	28%
Sodium	144.86mg	24%
Potassium	205.76mg	17%
Total Carbs	19.14g	25%
Sugars	1.5g	24%
Dietary Fiber	1.61g	26%
Protein	9.91g	79%
Vitamin C	1.3mg	9%
Iron	27.8mg	613%
Calcium	24.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.1

Points
18

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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