Coq Au Vin Weight Watcher Friendly 6 Points+

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 boneless skinless chicken thighs
• 1 tablespoon olive oil
• 2 slices turkey bacon
• 2 cups pearl onions (i used frozen which i thawed before using)
• 1 lb cremini mushroom, sliced
• 1 lb red potatoes, quartered
• 3 carrots, sliced into 1/2 inch pieces
• 1 1/2 cups dry red wine
• 1 cup chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon herbes de provence
• salt and pepper

Recipe

• 1 combine wine, thyme, salt and pepper and 1/2 c broth in a large bowl. add chicken and allow to marinate for at least an hour (overnight is better). this step adds real depth and authenticity to the flavor.
• 2 remove chicken and reserve the wine/herb marinade.
• 3 combine the flour, salt, and pepper in a medium bowl. add the chicken and toss to coat. transfer the chicken to a plate and reserve remaining flour mixture.
• 4 heat 2 teaspoons of the oil in a dutch oven over medium-high heat. add the chicken and cook until browned, 2–3 minutes on each side. transfer the chicken to a plate and set aside.
• 5 heat the remaining 1 teaspoon oil in the same dutch oven. add the bacon and cook, stirring occasionally, about 1 minute. add the onions, mushrooms, potatoes, carrots, celery, garlic, and the reserved flour mixture; cook, stirring occasionally, until the vegetables begin to soften, 6–7 minutes. stir in the chicken, wine, broth, bay leaf, and thyme; bring to a boil. reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, 25–30 minutes. discard the bay leaf.
• 6 yields 1 chicken thigh and 1 cup vegetable mixture per serving.