Country French Chicken
French country-style chicken (coq au vin) cooked in white wine with mushrooms, celery, carrots and onion.
2 pounds chicken pieces
Nonstick cooking spray
1 cup fresh mushrooms, sliced
1 cup sliced celery
1 cup dry white wine
1 cup coarsely chopped carrot
1 medium onion, cut into small wedges
1 garlic clove, minced
1 bay leaf
2 tablespoons snipped fresh parsley
1/4 teaspoon thyme, crushed
- Remove the skin from the chicken. Rinse chicken; pat dry.
- Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet.
- Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
- Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Makes 6 servings.
Food Exchanges Per Serving: 3 Lean Meat Exchanges; 1 Vegetable Exchange.
Nutritional Information Per Serving (1/6 of recipe): CHO: 68; PRO: 22: FAT: 6g; CAL: 187.
Source: Good Homes and Gardens Diabetic Cookbook.