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Coq Au Vin

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    Source: www.lowcarb-recipes.netReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup Atkins Bake Mix

    2. 2 chickens - (6 to 7 lbs total weight) - cut 8 pieces each 1/4 pound sliced bacon

    3. 1 tablespoon oil

    4. 1 medium onion - chopped

    5. 1 carrot - chopped

    6. 1 celery stalk - chopped

    7. 2 garlic cloves - pressed

    8. 2 cups dry red wine

    9. 1 can reduced sodium chicken broth - plus

    10. 1 can water

    11. 1 bay leaf

    12. 1/2 teaspoon dried thyme

    13. 1 tablespoon butter

    14. 1/2 pound button mushrooms

    Instructions Jump to Ingredients ↑

    1. : 1 Spread bake mix in a plate; dredge chicken pieces, tap off excess.

    2. In a large Dutch oven over medium heat, cook bacon until crisp. Remove bacon, crumble and set aside.

    3. Add oil to bacon fat in Dutch oven. Brown chicken in batches. Transfer to a platter.

    4. Add onion, carrot and celery to Dutch oven; cook 8 minutes, until softened.

    5. Drain excess fat. Pour in wine; increase heat to high. Boil wine until reduced to 1 cup, about 5 minutes.

    6. Return chicken and accumulated juices to Dutch oven. Pour in chicken broth and water; add bay leaf and thyme. Reduce heat to low; cover partially and simmer 45 minutes, until chicken is cooked through.

    7. Melt butter in a large skillet over medium heat. Cook mushrooms until golden, about 5 minutes.

    8. Add mushrooms to stew, along with reserved bacon. Remove bay leaf.

    9. Enjoy! Carbs: Carbohydrates: 8.5 grams Net Carbs: 6.5 grams Fiber: 2 grams Protein: 70 grams Fat: 40.5 grams Calories: 762 Per Serving (excluding unknown items): 118 Calories 4g Fat (55.2% calories from fat) 1g Protein 7g Carbohydrate 1g Dietary Fiber 5mg Cholesterol 83mg Sodium. Exchanges: 0 Grain(Starch) 1 Vegetable 1 Fat.

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