Low Fat Coq au Vin

Savor the classic French flavors of Coq au Vin with a health-conscious twist in this Low Fat Coq au Vin recipe. Perfectly tender, boneless, skinless chicken thighs are gently simmered in a rich yet light sauce made with dry red wine, low-sodium chicken broth, and earthy aromatics like fresh thyme, garlic, and bay leaf. Vibrant carrots, pearl onions, and mushrooms add texture and wholesome nutrition, while a touch of tomato paste enhances the depth of flavor. This dish skips the heavy fats without compromising on its signature hearty taste, making it an ideal choice for a lighter, weeknight dinner or an elegant weekend meal. Ready in just over an hour, this heart-healthy Coq au Vin is beautifully finished with a sprinkle of fresh parsley and pairs perfectly with crusty bread or roasted vegetables.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 2 cups dry red wine
• 1 cup low-sodium chicken broth
• 2 medium carrots
• 12 pieces pearl onions
• 3 cloves garlic
• 1 teaspoon fresh thyme
• 1 bay leaf
• 8 ounces mushrooms
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley

Directions

Step 1

Pat the chicken thighs dry with paper towels and season them with salt and black pepper.

Step 2

Heat a large non-stick skillet over medium-high heat and add olive oil.

Step 3

Once the oil is hot, brown the chicken thighs on both sides, about 4-5 minutes per side. Remove the chicken and set aside.

Step 4

In the same skillet, add the chopped garlic, pearl onions, and carrots. Cook for 5 minutes, stirring occasionally.

Step 5

Add the mushrooms to the skillet and cook for an additional 3 minutes.

Step 6

Stir in the tomato paste and cook for 1 minute until well combined.

Step 7

Sprinkle the flour over the vegetables and stir to coat evenly.

Step 8

Pour in the red wine and chicken broth, stirring to scrape up any browned bits from the bottom of the pan.

Step 9

Return the chicken to the skillet and add the fresh thyme and bay leaf.

Step 10

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 40 minutes until the chicken is tender and cooked through.

Step 11

Once cooked, remove the bay leaf and adjust the seasoning with salt and pepper to taste.

Step 12

Garnish with chopped parsley and serve the Coq au Vin hot.

Nutrition Facts

Serving size	(1722.2g)

Amount per serving	% Daily Value*
Calories	1730.9

Total Fat 68.6g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 500mg	0%
Sodium 3254.9mg	0%
Total Carbohydrate 70.1g	0%
Dietary Fiber 11.6g	0%
Total Sugars 24.5g
Protein 121.3g	0%

Vitamin D 28IU	0%
Calcium 251.8mg	0%
Iron 8.9mg	0%
Potassium 3532.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 35.1%

Carbs: 20.3%