Joint-Cooling Coq Au Vin (Red Wine Chicken Stew)
In the French countryside, a tough old bird will spend hours simmering in red wine to transform it into succulent, tender and richly flavored meat. You won’t need old birds or hours of cooking to get the same great flavor in this recipe, which adds the arthritis-healing boost of onions and garlic to the omega-3 anti-inflammatories in grass-fed chicken.
Details
- Prep Time:
15 min - Cook Time:
90 min - Ready Time:
1 hour, 45 min
Servings
5-6 servings
Ingredients
- 1 tablespoon olive oil pure
- 4 slices turkey bacon diced
- 16 ounces grass-fed chicken boneless breast, cut into bite size pieces
- 1 small onion(s) diced
- 3 cloves garlic minced
- 1 cup carrot(s) sliced
- 2 cups mushroom(s) crimini, halved
- 4 cups chicken stock or bone broth low-sodium
- 1 cup wine red
- 2 tablespoons flour whole grain wheat
- 1/4 cup parsley fresh, chopped
Directions
In a large stockpot, heat the olive oil on medium heat. Add the turkey bacon and chicken and cook for 5-7 minutes, stirring often.Add the onions, garlic, carrots and mushrooms and saute for 3-5 minutes more.
Add the stock and red wine and simmer for 45-55 minutes.
Whisk the flour in 2 tablespoons water and slowly stir into the soup. Simmer until thickened.
Turn off the heat and stir in the parsley.
TIPS AND NOTES:
Use bone broth instead of chicken broth for extra anti-inflammatory power. Bone broth recipe is listed separately.
Nutritional Information
Amount Per Serving
- Glycemic Load: 6
- Calories: 251
- Total Fat: 8g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1.6g
- Monounsaturated Fat: 3.8g
- Cholesterol: 56mg
- Sodium: 421mg
- Potassium: 662mg
- Total Carbohydrate: 122g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 26g



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