Coq Au Vin Stew
Nonstick cooking spray
pounds chicken thighs, skinned
envelope beefy onion soup mix (1/2 of a 2.2-ounce package)
cups loose-pack frozen small whole onions
cups fresh button or wild mushrooms, quartered
cup dry red wine
Hot-cooked mashed potatoes (optional)
Snipped fresh basil or parsley (optional)
- Lightly coat a large skillet with nonstick cooking spray; heat over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat. Place chicken thighs in a 3-1/2- or 4-quart slow cooker.
- Sprinkle chicken thighs with dry soup mix. Add onions and mushrooms. Pour wine over all.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Using a slotted spoon, remove chicken from slow cooker. Use a fork to remove chicken from the bone, shredding it into bite-size pieces. Discard bones. Return chicken to mixture in cooker. If desired, serve with hot mashed potatoes and sprinkle with basil. Makes 4 servings.
Nutrition Facts(Coq Au Vin Stew)
- Per serving:
- 305 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 161 mg chol.,
- 759 mg sodium,
- 12 g carb.,
- 2 g fiber,
- 4 g sugar,
- 41 g pro.
- Percent Daily Values are based on a 2,000 calorie diet