Now a part of me would call this a coq au vin rouge but…since I’m not using a rooster it just doesn’t seem all that traditional. Now if you are looking for a cheaters version of coq au vin, then I think I can help you out. Not only is this a lovely fancy sounding dish it really is quite economical. It would amaze the people in finances when I would tell them how much I spent on groceries and that the week of groceries included dinners such as coq au vin. I’m not sure why though considering the dish has humble rustic beginnings. Since we are all trying to save a bit before those holidays hit us, I figured this recipe might come in handy for some folks.
- 4 skinless chicken thighs (bone in gives more flavour)
- 2 slices bacon, chopped
- 1/2 pound crimini mushrooms
- 1 medium onion, sliced
- 3 tbl flour
- 4 red potatoes, washed and quartered
- 2 carrots, cut into 1 inch pieces
- 2 celery stalks, cut into 1 inch pieces
- 3 garlic cloves, minced
- 1 cup red wine
- 1/2 fat free chicken broth
- 1 bay leaf
- 1 tsp herbs de provence
- salt and pepper to taste
- Combine the flour, salt and pepper in a bag. Add the chicken and toss to coat.
- Heat a sprayed pan to medium high heat. Add the chicken and cook until browned, 2 minutes per side. Transfer the chicken to a crockpot.
- Add the bacon to the pan and cook stirring occasionally for one minute. Add the onions, mushrooms, remaining flour and garlic. Stir in the wine to deglaze. Transfer to the crockpot.
- Add the remaining ingredients to the crockpot. Cook on low for 6 hours. Remove the bay leaf before serving.
This makes 4 servings. Each serving contains 275 calories, 5 grams of fat and 4.5 grams of fibre. Great served on rice if you really need a super filling meal or with a side of lovely crusty bread. Delicious!