Chicken Braised in Red Wine
Recipe: #9742
May 31, 2013
"An adaptation of French coq au vin from Cooking Light magazine (1988)."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (406.3 g)
- Calories 372.4
- Total Fat - 23.6 g
- Saturated Fat - 6.8 g
- Cholesterol - 225.8 mg
- Sodium - 763.1 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 0.7 g
- Sugars - 2.4 g
- Protein - 32.4 g
- Calcium - 77.1 mg
- Iron - 2 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut stems from fresh mushrooms, and set stems aside.
Step 2
Cut mushroom caps in half, and set aside.
Step 3
Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
Step 4
Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
Step 5
Strain mixture, reserve cooking liquid, and set aside.
Step 6
Discard mushroom stems.
Step 7
Sprinkle chicken with salt and pepper, set aside.
Step 8
Coat a large frypan with cooking spray, place over medium high heat until hot.
Step 9
Add chicken, and cook until browned.
Step 10
Remove from frypan, set aside.
Step 11
Wipe drippings from pan with a paper towel.
Step 12
Coat skillet with cooking spray, and place over medium low heat until hot.
Step 13
Add onions and garlic, cook until onions are browned.
Step 14
Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
Step 15
Cover, reduce heat and simmer 45 minutes or until chicken is tender.
Step 16
Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
Step 17
Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
Step 18
Serve chicken, ham and veggies with sauce.
Tips
No special items needed.
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