I’m somewhat of a cooking snob, but when a friend recommended Cooking Light as a great recipe resource and the opportunity to buy a discounted subscription came along, I jumped on it. The magazine has been delivered to my apartment monthly since June, most issues languishing neglected in my magazine wrack. But the October issue lured me in with the promise of low-calorie comfort food.
Coq au vin (“rooster in wine”) is a traditional French dish of chicken cooked with wine, bacon, mushrooms and garlic. I didn’t follow all the healthy substitutions suggested by Cooking Light – I went heavier on the salt and I opted for skin-on chicken pieces for extra flavor – but all in all, this was a healthy easy weeknight meal. I served the meat and sauce over egg noodles.
Simple Coq au Vin
Adapted from Cooking Light
2 bacon slices, chopped
4 (4-ounce) bone-in chicken thighs
4 (4-ounce) chicken drumsticks
salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 1/2 cups sliced mushrooms
1 1/2 cups dry red wine
1 cup chopped carrot
1/2 cup chopped onions
1/2 cup chicken broth
2 teaspoons tomato paste
1 garlic clove, minced
Cook bacon for 2 to 4 minutes in a large pan over medium-high heat. Sprinkle chicken with salt and pepper and add to the pan. Cook 2 minutes, turn chicken over for an additional minute, then stir in 3 tablespoons parsley, mushrooms, and the rest of the ingredients. Bring to a boil. Then cover, reduce heat and simmer 25 minutes or until chicken is done.
Remove chicken with a slotted spoon. Bring cooking liquid to a boil and cook until reduced to 3 cups (about 6 minutes). Return chicken to pan and cook 1 minute or until reheated. Sprinkle with remaining 1 tablespoon parsley and serve over egg noodles or pasta.
7 responses so far ↓
1 Annie // Oct 5, 2008 at 7:59 pm
yay! I’ve been looking for your next entry. =) This sounds yummy and perfect for the chilly fall weather. How are things going for you this pumpkin-season?
2 Kirsten // Oct 7, 2008 at 9:14 pm
Hey Annie! Glad you’re still checking DWK! Pumpkin season is going well.
I’m going home this weekend to eat some turkey legs and pick some pumpkins. 
3 Annie // Oct 13, 2008 at 11:45 am
I’m trying this recipe in my crockpot today! I guess I might have to reduce the sauce afterwards, but I’ll let you know how it goes. =)
4 Kirsten // Oct 15, 2008 at 11:39 am
Oh, fun!! That’s a great idea! Let me know if it works.
5 Jess from the Bon Appetit days // Oct 26, 2008 at 4:15 pm
Hey Kristen! Cooking Light IS a great resource for easy, relatively healthy meals. I just made their Steak Frites with Shallot Pan Reduction and it was amazing. (I do always add more salt than they call for, though. Always.)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1835273
6 Kyla // Jan 29, 2009 at 9:51 pm
Hey Kirst!
I’m making this on Monday for Uriah’s birthday. I’ll let you know if we like it.
Then I’m making him a German Chocolate cake with caramel and evaporated milk with cool whip and candy bars on top! Do you know what cake I’m talking about? It’s super good.
7 Kirsten // Jan 30, 2009 at 12:34 pm
Good luck, Ky! Hope you like it. I LOVE that cake! Yumm. . . I’ll have to make it soon. Maybe for Geoff. . .
Have fun, and let me know how it goes!
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