So-Easy Coq au Vin

So-Easy Coq au Vin

(Sorry, Julia; though I’m sure it’s not as good as yours …)

From BHG’s Skinny Slow Cooker

so-easy coq au vinIngredients:

  • 1 8 oz pkg mushrooms, halved or quartered
  • 4 med carrots, cut into ¼” slices
  • 1 12 c frozen pearl onions
  • Nonstick cooking spray
  • 6 large chicken thighs, skins removed
  • ½ tsp sea salt, divided
  • ½ tsp freshly ground pepper, divided
  • 1 c dry red wine
  • ½ c reduced-sodium chicken broth (I used vegetable)
  • 2 tbs tapioca
  • 2 tbs red wine vinegar
  • ½ tsp herbes de Provence
  • 3 garlic cloves, minced
  • 2 tbs snipped fresh Italian parsley
  • 4 c hot, cooked whole-grain wide noodles

Directions:

  • In 4- to 5- quart slow cooker combine mushrooms, carrots and onions.
  • Set aside.
  • Lightly coat large nonstick skillet with spray.
  • Heat over medium-high heat.
  • Sprinkle both sides of chicken with ¼ tsp salt and ¼ tsp pepper.
  • Add chicken to skillet, meaty side down.
  • Cook about 6 minutes, turning once.
  • Add chicken to cooker.
  • Add wine to skillet and bring to boil.
  • Reduce heat, simmer for 2 minutes, using a wooden spoon to scrape up brown bits from bottom and sides of skillet.
  • Remove from heat.
  • Stir in broth, tapioca, vinegar, herbes de Provence, garlic and remainng salt and pepper.
  • Pour over chicken.
  • Cover and cook on low-heat setting for 5 to 5 ½ hours or on high-heat setting for 2 ½ to 2 ¾ hours.
  • Sprinkle with parsley; serve with noodles.

Per serving:

Calories: 326

Fat: 5g (1 g sat. fat)

Cholesterol: 80 mg

Sodium: 365 mg

Carb: 40 g

Fiber: 6 g

Protein: 26 g

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