Weight Watchers But Doesnt Taste It Coq Au Vin Food

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.

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.

CLASSIC COQ AU VIN

Steps:

• In a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
• Transfer chicken to a plate.
• Strain and reserve the wine and veggies in separate containers.
• In a large heavy pot over medium heat, cook bacon until crisp.
• Transfer bacon to a paper towel to drain, then crumble.
• Reserve 2 tablespoons of drippings in a small bowl.
• Discard remaining drippings.
• In the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
• Add chicken in batches and brown on all sides,about 8 minutes per batch.
• Transfer chicken to a large bowl.
• In the same pot, add the reserved veggies and herbs, brown well, about 8 minutes.
• Mix in the garlic and the flour.
• Cook, stirring about 2 minutes.
• Whisk in the wine and return the chicken to the pot.
• Cover and simmer about 45 minutes, or until chicken is cooked through.
• Meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes.
• Add the mushrooms and saute until golden, about 10 more minutes.
• Transfer chicken to a bowl.
• Strain cooking liquid and return to the pot.
• Boil until reduced to saucy consistency, about 8 minutes.
• Season.
• Add chicken, onions, mushrooms and bacon to the sauce.
• Stir to serving temperature.
• Serve topped with toast and sprinkled with parsley.