🍽️ Coq Au Vin II Recipe from LoveWithRecipes.com 🍷
🕒 Total Time: PT1H (60 minutes)
🥢 Prep Time: PT0M (0 minutes)
🍳 Cook Time: PT1H (60 minutes)
👨🍳 Servings: 4
Ingredients:
- 2 boneless chicken breasts
- 4 tablespoons low-fat margarine
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried leaf thyme
- 1/8 teaspoon lemon pepper
- 1/2 tablespoon chives
- 1 tablespoon fresh parsley
- 1 cup all-purpose flour
- 4 cups mushrooms
- 4 onions
- 1/4 cup white wine
Nutritional Information (Per Serving):
- Calories: 165.8
- Fat Content: 6.9g
- Saturated Fat Content: 2g
- Cholesterol Content: 46.4mg
- Sodium Content: 49.6mg
- Carbohydrate Content: 6.5g
- Fiber Content: 1.2g
- Sugar Content: 1.9g
- Protein Content: 16.7g
Instructions:
- Preheat oven to 350°F (175°C).
- Rinse chicken and pat dry.
- Melt 2 tablespoons of margarine in a large non-stick skillet over medium heat.
- Add garlic powder and herbs; stir together for 30 seconds.
- Dredge chicken in flour.
- Add chicken to the skillet and cook until brown on both sides.
- Remove chicken to a small casserole; set aside.
- Add the remaining 2 tablespoons of margarine to the skillet.
- Add mushrooms and onions; sauté until golden.
- Add the sautéed mushrooms and onions to the casserole.
- Pour white wine into the skillet and scrape up the browned pieces.
- Pour the wine mixture over the chicken in the casserole.
- Bake, covered, for 50 to 60 minutes or until the chicken is tender.
👩🍳 Cooking Tips:
- To enhance the flavor, marinate the chicken in wine and herbs for a few hours before cooking.
- Serve Coq Au Vin II with crusty bread or over a bed of creamy mashed potatoes for a delightful meal.
🍷 Wine Pairing:
A light and fruity Pinot Noir or a Chardonnay with a hint of oak complements the richness of Coq Au Vin II.
📝 Recipe Notes:
This classic European dish combines the tender goodness of boneless chicken breasts with the earthy flavors of mushrooms, all bathed in a savory white wine sauce. The herbs add a burst of freshness, making it a delightful dish for any occasion. Don’t forget to scrape up those flavorful browned bits from the skillet – they’re the secret to an extra tasty Coq Au Vin II!
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