Weight Watchers But Doesnt Taste It Coq Au Vin 16 Ww Points Food

WEIGHT WATCHERS (BUT DOESN'T TASTE IT) COQ AU VIN 16 WW POINTS

Steps:

• Dry fry bacon for approx five minutes until the bacon turns crispy.
• Add the chicken thighs and shallots to the pan and cook for five minutes, sealing the chicken on all sides.
• Add the mushrooms, stock, wine, bay leaves, tomato puree and seasoning.
• Stir well and bring to the boil.
• Either simmer for approx 1.5hrs on a low heat if cooking on the hob; cover and bake at approx 150c for 1.5hrs if using the oven, or cook in the crock pot on low for approx 8-10hrs.
• Sift the flour into the pan and stir well until the sauce thickens slightly.
• Sprinkle with parsley and serve.

COQ AU VIN WEIGHT WATCHER FRIENDLY 6 POINTS+

Steps:

• Combine wine, thyme, salt and pepper and 1/2 c broth in a large bowl. Add chicken and allow to marinate for at least an hour (overnight is better). This step adds real depth and authenticity to the flavor.
• Remove chicken and reserve the wine/herb marinade.
• Combine the flour, salt, and pepper in a medium bowl. Add the chicken and toss to coat. Transfer the chicken to a plate and reserve remaining flour mixture.
• Heat 2 teaspoons of the oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned, 2-3 minutes on each side. Transfer the chicken to a plate and set aside.
• Heat the remaining 1 teaspoon oil in the same Dutch oven. Add the bacon and cook, stirring occasionally, about 1 minute. Add the onions, mushrooms, potatoes, carrots, celery, garlic, and the reserved flour mixture; cook, stirring occasionally, until the vegetables begin to soften, 6-7 minutes. Stir in the chicken, wine, broth, bay leaf, and thyme; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, 25-30 minutes. Discard the bay leaf.
• Yields 1 chicken thigh and 1 cup vegetable mixture per serving.

COQ AU VIN

Steps:

• Mix flour, paprika, mace and salt in a plastic bag.
• Add chicken legs and shake so the chicken is coated with the flour mixture. In a large skillet over medium heat, heat vegetable oil and brown chicken on both sides.
• Turn off heat, add brandy and ignite. Once flames die out, remove chicken and set aside. Turn up the heat and add to the pan the onions, mushrooms and garlic. Stir cook for 2-3 minutes.
• Stir in parsley, bay leaf, marjoram, thyme and wine. Reduce heat to low, add chicken legs, cover and simmer for 45 minutes to 1 hour or until chicken is tender.
• Transfer to a deep serving platter.
• Serve with egg noodles and a green salad.