Light chicken Coq au Vin
easy
50 mins
50 mins
Ingredients
- 750 g Chicken filet
- 150 g Shallots
- 1 young garlic bulb
- 200 g Carrots
- 750 g Potatoes
- 2 tablespoons (10 g each) Olive oil
- 1 tablespoon (16 g) Tomato paste
- 100 ml Red wine
- 700 ml Poultry soup (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 untreated lemon
- 3 Stem(s) various herbs or 2 tablespoons of herbs from Provence (e.g. marjoram, thyme, sage, parsley, oregano)
- 1-2 tablespoons (6 g each) Sauce thickener
Directions
- 1
Wash the meat and cut into large cubes. Peel and halve the shallots. Halve the garlic. Peel and wash carrots and potatoes. Cut the carrots into thick slices at an angle. Roughly dice the potatoes.
- 2
Heat oil in a casserole. Brown the meat in it for about 4 minutes. Add remaining ingredients and fry for about 4 minutes. Stir in tomato paste and deglaze with red wine. Let it boil down halfway. Add stock and season with salt and pepper. Cover and simmer for 15-20 minutes. Wash and slice the lemon. Add to the pot 5 minutes before the end of the cooking time. Wash the herbs and pat dry. Pluck the leaves and chop them. Stir in sauce thickener and bring to the boil.
- 3
Cover and simmer for 15-20 minutes. Wash and slice the lemon. Add to the pot 5 minutes before the end of the cooking time. Wash the herbs and pat dry. Pluck the leaves and chop them. Stir in sauce thickener and bring to the boil. Add herbs and season with salt and pepper as required. Arrange the coq au vin on a plate and garnish with fresh herbs as desired
Nutrition Facts
400 kcal
31 g
7 g
46 g
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