Easy Coq Au Vin Twist

Easy Coq Au Vin Chicken Breast over Spinach Fettuccine

I had a craving for Coq Au Vin, but didn’t have the time to make it from scratch, nor did I have all the needed ingredients on hand.  I had purchased some great split Chicken Breasts on the bone; I also had some mushrooms left from a package I had used part of for another recipe a few days ago.  I had carrots, shallots, and red wine.  How can I get this together?  I’ve made Quick Coq Au Vin with boneless chicken thighs and loved it.  But not what I have on hand.

Originally I had thought I would put something on the breasts and bake them in foil packets, but I was really feeling like Coq Au Vin!

So quickly I marinated the breasts in red wine, olive oil, water, salt and pepper, thyme, sage and garlic.  Then wrapped them in foil packets with sliced mushrooms, carrots and minced shallots.  Baked them off and served them on top of Spinach Fettuccine.  I just used the natural juices over the top to serve.  It was pretty darn good if I say so myself!

Prepped ready to wrap and bake

Here’s the official recipe:
* Exported from MasterCook *

Easy Coq Au Vin Foil Packets

Recipe By     :Chef Jim
Serving Size  : 2     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
2                     chicken breast halves without skin — on the bone
1/2           cup  Red Wine
1         tablespoon  olive oil
1/4           cup  water
1           teaspoon  kosher salt
1/2      teaspoon  ground black pepper
1/2      teaspoon  fresh thyme — chopped
1/2      teaspoon  fresh sage — chopped
1              clove  garlic — minced
8             medium  mushroom caps — sliced
1/2         small  carrot — diced
1              small  shallot — minced
2             sheets  foil or parchment paper

Rinse and dry chicken breasts place in plastic zip-loc bag

Mix together all marinade ingredients  Wine, olive oil, water, kosher salt, pepper, thyme, sage and garlic.  Seat Bag and store in fridge 1 to 4 hours

Prepare foil or parchment paper with dash of olive oil or vegetable cooking spray; preheat oven to 425.

Remove chicken from marinade and dispose of marinade.  Place a breast on the center of foil or parchment paper.  Put mushroom slices over and under breasts, toss carrot and shallot over chicken breast.  Seal packages and place on baking sheet.  Bake in the oven for 30 minutes.

Open packages carefully and spoon the natural juices over the top when served.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 282 Calories; 9g Fat (32.2% calories from fat); 31g Protein; 11g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 1069mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1 1/2 Fat.

Serving Ideas : Serve over buttered noodles with crusty bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Another good idea brought to you by Little ol’ me!  Couldn’t have been easier, and I got so much done while it was marinating!

Eat Well…Be Well!

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