I found this recipe in Cooking Light, January 2008 issue...I modified it to work with what I had in the kitchen. I'll put my adjustments in red. No idea how it changes the nutritionals, but it was very tasty!:

2 cups red wine (I used a lovely Cabernet!)
1 cup chopped yellow onion
1 cup chopped carrot
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed (didn't have any)
1/2 teaspoon freshly ground black pepper
2 (8-ounce) chicken breast halves, skinned (I used 4 boneless, skinless chicken breasts for the entire dish and two chicken boullion cubes)
2 (4-ounce) chicken thighs, skinned
2 (4-ounce) chicken drumsticks, skinned
1/2 cup all-purpose flour (about 2 1/4 ounces) (I didn't have any regular flour...just whole wheat and I'm sure I didn't use a half cup)
3 bacon slices, chopped (used a tablespoon of veg oil to cook the chicken and some low fat real bacon crumbles that I had in the fridge)
1/2 cup pitted dried plums, quartered
2 bay leaves
Chopped fresh parsley (optional)

Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.

Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken. Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.

Yield: 4 servings (serving size: about 3/4 cup sauce and 1 breast half or 1 thigh and 1 drumstick)

CALORIES 353 (29% from fat); FAT 11.2g (sat 3.5g,mono 4.4g,poly 1.7g); PROTEIN 34.2g; CHOLESTEROL 106mg; CALCIUM 62mg; SODIUM 869mg; FIBER 3.7g; IRON 2.8mg; CARBOHYDRATE 28.7g

Sounds lovely as usual Kim. I too would have used the BS chicken breast. As for the rest, if anything you lowered the nutritional facts I think because usual coq au vin uses bone in meat which allows for more flavor. You fixed that with the bouillon. Wish I had been there for dinner!

Sounds Delish!

A bit too many carbs for me - I would love to try it, maybe a 1/2 portion LOL

Thanks for the stats, did it have sugars listed?


(dang, it made me a little hungry - LOL)

This sounds fabulous loverly.

I'm sure that the carb count would lower if you pushed the prunes on to someone elses plate! The flavor that is there is super though...worth a carby splurge and way better than a graham cracker!
xoxo

I make this dish about once a month, but I just leave the flour out, and reduce the fluids to compensate. I've never put the dried cherries in it either. I think they would make a very nice flavor addition though.

It just so happens that I made a variation of this dish for our meals this week. I roasted whole chickens in a pan with a rack (like rotisserie) until they were falling off the bones done. In a heavy saucepan, I sauteed carrots and onions and crumbled bacon bits until the onion was translucent. I add just enough wine to simmer the carrots in until they are barely tender and the wine has reduced down. While that's happening, I removed the best pieces of chicken from the carcass and lay them in the sauce. I put the carcass in my biggest crock pot and cook it down for a few days to make stock and doggie stew.

This dish is really good, very satisfying and very low carb, but I have to confess it's not as rich and savory as the true coq au vin with the breaded and fried chicken. Roasting the birds in the oven first does help sort of achieve that flavor though and I feel that it's a good compromise. I hope you'll give it a try sometime and let me know if you like it. Next time I make it, I'm going to try a few of those cherries in it!

Thanks for the tip, Kim!

Hey! Cherries would be swell, but this recipe uses dried plums, aka prunes!