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Coq Au Vin Recipe

Healthy Mediterranean Food

Ever wanted to have a
Coq au Vin Recipe but were too worried about the cholesterol laden calorie count. All that butter and flour, all the fatty pimply chicken skin. Well, this recipe has been developed to give you all the flavour of the original French recipe, with a fraction of the calories.
Out goes the butter, out goes the flour, out goes the skin, out goes all that fatty bacon. In comes great olive oil, in comes wind dried (low fat) chorizo, red peppers for Mediterranean flavour, and just a little cornflour(cornstarch) to thicken the sauce.
You really should try this on your friends, they'll be amazed at so much concentrated taste in such a healthy dish. All you have to do is follow the step-by-step instructions below (the pictures will help), to produce a
really healthy, hearty, Mediterranean Coq au Vin Recipe.
It's a lot easier than the original too.

13 ProPoints Per Person

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Ingredients for four people.

4 Chicken legs (skinned and cut in two).
1 Large onion (roughly chopped).
4 Large mushrooms (1" cubes).
6 Cloves of garlic (finely chopped).
6 Carrots (sliced on the diagonal).
4 Tablespoons of extra virgen olive oil
1 Bouquet Garni of fresh herbs (thyme,rosemary,marjoram and 3 bayleaves).
1 Hand full of flat leaf parsley (chopped).
1/2 a decent bottle of red wine (don't worry too much about where it comes from - no-one will know the difference).
1 Cup about 8 ozs. of chicken stock (use a good quality stock cube if you don't have any made up stock).
1 or 2 teaspoons of cornflour (corn starch) slaked in a little cold water (to thicken the sauce).
2ozs. Good quality chorizo - sliced.
Salt and black pepper to taste.

This great recipe qualifies for our healthy living seal of approval. Fresh - skinless chicken meat (use organic if you can) vegetables and health giving Spices.

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Coq Au Vin Recipe Method

1/. Place the chicken portions in a large non stick fry pan with two tablespoons of the olive oil.

2/.Brown well on all sides. Transfer to a 1-1/2 quart saucepan with lid.

3/. Chop the onions, garlic, mushrooms and red pepper and add all (but the garlic) to your frying pan (skillet), with the rest of the oil.
4/. Brown it all well.

5/. Add the garlic and cook for two minutes at a lower heat.
6/. Then add the chorizo, most of the parsley, the bouquet garni and carrots, before transferring to the saucepan with the chicken.

13 ProPoints Per Person

7/. Now add the wine and stock, bring to the boil and cook for 30 minutes with the lid on.
8/. Remove the lid and cook for a further 20 minutes.
9/. Transfer the chicken pieces to an ovenproof casserole.
10/. Boil up the sauce and thicken with the corn flour (corn starch).
11/. Check for seasoning and then, pour over the chicken and you are ready to serve.

Sprinkle with the rest of the parsley and plate it up at the table.

C'est Magnifique!