Coq au vin but healthier
#coqauvin #frenchstew #healthyeating
Hi guys welcome to Marks Irish Kitchen where I do family friendly recipes that the whole family can enjoy. Todays recipe is for a healthier version of the braised French classic stew Coq au Vin. This was a harder recipe for me to make healthy due to needing the red wine in the dish. Rather than use the full amount of wine I have went for half the wine plus a red wine stock pot. This cuts the calories and still retains the full flavour. This is one amazing dish but it loses none of its rustic flavours or looks.
INGREDIENTS
Low calorie cooking spray
3 large chicken legs (or 6-8 thighs)
4 bacon medallions
200g mixed mushrooms(you could use just button mushrooms)
1 red onion peeled and roughly chopped
3 garlic cloves crushed
250g beef stock
1 red wine stock pot (mixed with 250mls boiling water)
250mls red wine
2tbsp tomato puree
2 tsp dried thyme
1 tsp red wine vinegar.
METHOD
Pre-heat the oven to 160c(140c fan/gas mark 3)
Place a large oven and hob proof casserole dish onto a high heat and spray with some low calorie cooking oil. Add the chicken legs into the pan and cook for 3-4 minutes until starting to brown. Turn the legs over and cook for another 3-4 minutes to brown the other side.
Add the sliced bacon medallions and cook for anther 3-4 minutes. Add the rest of the ingredients, stir well and put the lid on.
Place in the oven for 1.5 hours, until the chicken is cooked and the sauce has thickened up.
Serve immediately with your choice of side dish. This dish goes really well with mashed potatoes or a side of French peas.
If you wish to make a larger amount, just increase the ingredients and this dish freezes really well, just be sure to fully defrost it before reheating.
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