Low Sodium Coq au Vin

Indulge in the rich, comforting flavors of Low Sodium Coq au Vin, a healthier twist on the classic French dish that's perfect for those watching their sodium intake. This recipe features tender, juicy chicken thighs simmered in a vibrant red wine sauce infused with fresh thyme, garlic, and earthy vegetables like pearl onions, carrots, and mushrooms. By swapping out traditional high-sodium ingredients with low sodium chicken broth and skipping added salt, this dish maintains its depth of flavor while being heart-health friendly. With a cooking process that begins by searing the chicken and ends with a slow braise, the result is a melt-in-your-mouth meal that pairs beautifully with crusty bread or creamy mashed potatoes. Ideal for an elegant dinner or cozy family meal, this Low Sodium Coq au Vin delivers bold taste without compromise.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 8 pieces Skinless, boneless chicken thighs
• 2 tablespoons Olive oil
• 12 pieces Pearl onions, peeled
• 2 pieces Carrots, cut into 1-inch pieces
• 8 ounces Mushrooms, quartered
• 4 cloves Garlic cloves, minced
• 2 cups Red wine
• 1 cup Low sodium chicken broth
• 1 tablespoon Tomato paste
• 4 sprigs Fresh thyme sprigs
• 2 pieces Bay leaves
• 0.5 teaspoons Ground black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs and sear on both sides until golden brown. This should take about 4-5 minutes per side. Remove the chicken from the pot and set aside.

Step 2

In the same pot, add the pearl onions and carrots. Sauté for about 5 minutes until they begin to soften.

Step 3

Add the mushrooms and cook for another 5 minutes until they release their moisture.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring frequently.

Step 6

Slowly pour in the red wine, scraping up any browned bits stuck to the bottom of the pot. Bring to a simmer and let the wine reduce by half, approximately 10 minutes.

Step 7

Add the low sodium chicken broth, tomato paste, thyme sprigs, bay leaves, and black pepper. Stir well to combine.

Step 8

Return the chicken thighs to the pot, nestling them into the liquid and vegetables.

Step 9

Cover the pot, reduce the heat to low, and let cook for about 60 minutes, or until the chicken is tender and cooked through.

Step 10

Remove the thyme sprigs and bay leaves from the pot. Taste and adjust the seasoning if necessary, noting the low sodium requirement.

Step 11

Serve the Coq au Vin hot, garnished with freshly chopped parsley on top, and enjoy with a side of crusty bread or mashed potatoes.

Nutrition Facts

Serving size	(2652.4g)

Amount per serving	% Daily Value*
Calories	3001.1

Total Fat 129.3g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 967.3mg	0%
Sodium 1452.1mg	0%
Total Carbohydrate 110.1g	0%
Dietary Fiber 18.5g	0%
Total Sugars 41.4g
Protein 257.4g	0%

Vitamin D 15.9IU	0%
Calcium 423.4mg	0%
Iron 16.7mg	0%
Potassium 5303.3mg	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: 44.2%

Protein: 39.1%

Carbs: 16.7%