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Best Weight Watchers Coq Au Vin

Best Weight Watchers Coq Au Vin Recipe



Best Weight Watchers Coq Au Vin Recipe. This elegant. French dinner is delicious and WW Friendly.

To make this dish you will need red wine, thyme, bay leaves, skinless chicken thighs, carrots, mushrooms, onions, Canadian bacon, garlic, tomato paste, pearl onions, chicken broth, and flour.

This marinated chicken is juicy and the vegetables are tender and tasty.

Closeup of Best Weight Watchers Coq Au Vin in a silver pot sitting on linen fabric.

Weight Watchers Points


7 Points (2022/2024 Plan)

MyWW Points: 7 Blue Plan and 7 Green Plan


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Overhead view of Best Weight Watchers Coq Au Vin in a silver pot, sitting on a linen fabric with a wooden spoon next to it.


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Closeup overhead view of Best Weight Watchers Coq Au Vin in a dutch oven.

Best Weight Watchers Coq Au Vin

Nesting Lane
Best Weight Watchers Coq Au Vin Recipe. This elegant, French dinner is delicious and WW Friendly.
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Marinate 8 hours
Total Time 9 hours 50 minutes
Course Main Course
Cuisine French
Servings 8

Ingredients
 

Instructions
 

  • In a large mixing bowl, add red wine, fresh thyme, and bay leaves. Stir to mix well.
  • In the mixture, add the chicken thighs, turning to coat well.
  • Cover mixing bowl, and place in the refrigerator for 8 to 24 hours.
  • Take the chicken out of the marinade, and reserve the marinade for later.
  • Using paper towels, pat the chicken dry.
  • In a dutch oven add olive oil, and place over medium/high heat.
  • Season the chicken with ½ teaspoon of salt, and ½ teaspoon of black pepper.
  • In the dutch oven, add the chicken and cook approximately 4 minutes per side, or until browned.
  • Place the chicken on a plate and set aside for later.
  • In the dutch oven, add carrots, fresh mushrooms, onions and Canadian bacon. Cook 8 minutes, stirring occasionally.
  • In the dutch oven, add garlic and tomato paste. cook for 1 minute.
  • In the dutch oven, add the reserved marinade, and bring to a boil.
  • Scrape the browned pieces from the bottom of the dutch oven to incorporate.
  • Cover and cook approximately 12 – 15 minutes, or until the liquid has reduced by about half.
  • Add in the chicken, pearl onions, ¾ teaspoon salt, and ½ teaspoon black pepper.
  • Reduce heat to low, cover, and simmer, stirring occasionally for approximately 1 hour, or until the chicken is tender, fully cooked, and no longer pink inside.
  • In a small mixing bowl, add low-sodium chicken broth. Using a wire whisk, whisk in the flour approximately 2 minutes, or until dissolved and thickened.
  • Using tongs, remove the chicken and place on a plate.
  • Stir in the chicken broth and flour mixture into the dutch oven. Stir frequently and cook approximately 2 minutes, or until the sauce has thickened.
  • Place the chicken back in the dutch oven and turn to coat well.
  • Remove and discard the bay leaves, and thyme sprigs.

Notes

Serving Size: 1 chicken thigh and ½ cup sauce
7 Points®
MyWW Points: 7 Blue Plan and 7 Green Plan
We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.

Nutrition

Calories: 272kcalCarbohydrates: 12gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 102mgSodium: 592mgPotassium: 662mgFiber: 2gSugar: 4gVitamin A: 4094IUVitamin C: 7mgCalcium: 44mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

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5 from 2 votes (2 ratings without comment)

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