Chicken in red wine. That’s exactly what ‘coq au vin’ means in French. This is a classic. It’s a great recipe for lazy and slow sundays. Mind that it has to simmer for about a hour and a half, and then we’re not talking prepping and cooking times. 🙂 Usually, it’s not the healthiest of dishes out there. But, I happily invented a clean and healthy version. Well, as clean and healthy as possible since you can’t ditch the wine in coq au VIN. Would make the name of the dish quite pointless, right? But, on a sunday you get to cheat a little and even have another glass of wine on the side.
It’s quite easy to swap most of the ingredients in a lot of stews. Most sauces are made with big amounts of butter, white flour and cream. Let me tell you that all of these have a healthy substitute out there without you ever tasting much of a difference. Whenever a recipe requires white flour I tend to put some (Quaker) Oatmeal in the food processor until it turns to flour. Cream? Believe you me, greek yoghurt also does the trick. Not need for unhealthy cream to create creamy sauces. Even low fat greek yoghurt is still way better than low fat cream. Keep that in mind next time you add cream to your soup or sauce ;).
I did use a little bit of butter this time. And olive oil. I never use olive oil when I use high heat (coconut oil instead), this stew only simmered for hours, so no harm was done with olive oil.
Another side note: I used bacon (pronounced French) derived from the pigs fillet. Not as greasy as normal bacon which is cut from the belly of the pig. Bacon from the belly is much more greasy than bacon from the fillet or ham. I bought it at the supermarket.
You’ll need (serves 2 people, 547 kcal pp)
- 300g chicken breast
- 1 tbsp Quaker oats (flour)
- 1 tsp balsamic vinaigrette
- 3 large tomatoes
- 2 shallots
- 1 tbsp olive oil
- 1 tsp butter
- 250g mushrooms
- 1 garlic clove
- 250 ml red wine
- 50g Bacon
- bay leaf
- 200g parsnip
- pinch of cinnamon
Start by cutting up the shallots and the garlic clove and clean and cut the mushrooms. Remove the seeds from the tomatoes and cut them into small dices.
Add your stew pot (I used my ‘Le Creuset’) to a medium heat with the olive oil and butter. Add the bacon and cook until it starts to look glaze. Now add the mushrooms, shallots and garlic clove and cook for a few minutes. Remove it from your stew pot and set aside for a while.
Add the chicken together with the oat flour to the stew pot and bake until it looks brown. (I cut up my chicken into pieces first because I had to uneven pieces :)). Drizzle some balsamic vinaigrette on top. Add the red wine with the thyme and the bay leaf. Add some cinnamon and pepper too. Wait until it cooks, then add the mushrooms, bacon, shallots and garlic clove again. Wait until it cooks again, then let it simmer for about an hour with the lit on top.
After one hour, remove the bay leaf and thyme and let it simmer for another half an hour without the lit.
Meanwhile peel the parsnip and steam them for about 10 minutes. Put into a pot and add some salt and pepper and a good amount of nutmeg. Now mix until it turns to mash. This is another great carb swap by the way. You wont miss an old school potato mash when you have parsnip mash. Has a tad bit more of an outspoken taste though. But combines great with the coq au vin. The boyfriend mashed some potatoes through the parsnip afterwards.
Et voila, simple comme bonjour: le coq au vin a la cupcakes and beans. 🙂 And besides the wine, healthy and nutritious!