Coq au Vin for One
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A French-style chicken braise with bacon, carrot, mushrooms, and red wine, simmered in a skillet for one.
Ingredients
- ½ tablespoon olive oil
- 2 slices thick-cut bacon chopped into 1-inch pieces
- ¼ cup chopped onion
- 1 medium carrot peeled and cut into ½-inch pieces
- ¼ cup sliced mushrooms
- 1 garlic clove minced
- ½ teaspoon dried thyme
- ½ tablespoon tomato paste
- 1 boneless skinless chicken breast (5 ounces) cut into 1-inch pieces
- ½ cup low-sodium chicken broth
- ½ cup dry red wine
- 1 bay leaf
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon softened salted butter
- 1 tablespoon all-purpose flour
Equipment
- skillet
Directions
- Heat the oil in a 10-inch skillet over medium heat. Cook the bacon, onion, carrot, and mushrooms for 5 to 7 minutes, until the bacon is crisp and the vegetables are soft.
- Add the garlic, thyme, and tomato paste and cook for 30 seconds.
- Add the chicken and brown it for 6 minutes, turning it halfway through.
- Pour in the broth and wine. Add the bay leaf, salt, and pepper. Bring to a boil, then lower the heat and simmer for 18 to 20 minutes, until the chicken reaches 165°F.
- Mash the butter and flour together into a paste. Stir it into the simmering sauce and cook for 5 minutes, until thickened.
- Remove the bay leaf before serving.
Nutrition
Serving: 559g | Calories: 612kcal | Carbohydrates: 24g | Protein: 43g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 150mg | Sodium: 1105mg | Potassium: 1236mg | Fiber: 3.5g | Sugar: 6.9g | Vitamin A: 10740IU | Vitamin C: 9.9mg | Calcium: 78mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); thick-cut bacon counted as cooked bacon, carrot counted as carrots, skinless chicken breast counted as raw chicken breast. Brands and portions vary, so use it only as an approximation.