When I page through cookbooks and magazines for inspiration I tend to be drawn to those recipes that hearty, one pot meals. Especially those that allow me to break out my beloved Le Creuset Dutch Oven. This is one of those things that every kitchen should have! Even Target sells a few reasonably priced great quality options.
That dutch oven makes dishes like stews, chili, pot roast and coq au vin that much easier to make. When I came across a recipe for healthy coq au vin in Clean Eating. I knew I had to make it. A dish packed with vegetables, chicken thighs and great flavor from a little red wine and chicken broth. This isn’t really traditional coq au vin since it doesn’t have the bacon but I promise it is just as good.
Coq Au Vin
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Keywords: entree
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Ingredients (Serves 4)
- 1/4 cup whole wheat flour
- Salt/Pepper
- 1 lb chicken thighs
- Olive Oil
- 1 onion, finely diced
- 2 carrots, sliced into 1/4 thick rounds
- 4-5 cups mushrooms, sliced
- 5-6 small new potatoes, cut into 1 inch pieces
- 1 1/2 chicken broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 tbsp Herbs de Provence
Instructions
Add olive oil to a dutch oven and preheat.
In a small dish combine flour, salt/pepper. Dredge chicken thighs in the flour mixture and place into dutch oven.
Cook chicken 5-6 minutes, flipping at least once until browned. Remove from the dutch oven and set on a plate.
Add the onions, carrots and mushrooms and saute for 3-4 minutes.
Add the potatoes, broth, wine, tomato paste and herbs de provence. Stir.
Place chicken back in dutch oven with all the vegetable and broth. Bring to a boil, reduce heat to medium low and cover. Cook for 20-25 minutes or until vegetables and chicken are cooked through.
Add salt/pepper and stir.
Serve
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