Coq au Vin [Bulkbites.com]

• Servings: 8
• Time: 120 minutes

If you are looking for a dinner recipe that is low on fat and carbs but high on protein, then this is it. I have tried this recipe many times over at my place and I must say that it tastes incredibly good. The fact that this recipe is extremely healthy makes it an obvious choice whilst trying out many dinner dishes. Though a lot of time is required to cook this dish on a slow cooker, you can still try it out. You will not be disappointed at the end of it all! This recipe was given to me by my grandma.

Nutrition

• calories: 344
• protein: 38
• carbs: 11
• fat: 17
• saturated fat: 0.26
• polyunsaturated fat: 0.3
• monounsaturated fat: 1.19
• cholesterol: 0
• sodium: 91
• potassium: 342
• dietary fiber: 2
• sugars: 3.56
• vitamin a: 393
• vitamin c: 6
• calcium: 34
• iron: 1
• magnesium: 0
• complex carbs: 5.44
• other fats: 15.25

Ingredients

• 6 medium Carrots, raw
• 1.04 gram Spices, bay leaf
• 2 cup Vinegar, red wine
• 3.04 tbsp Tomato products, canned, paste, without salt added
• 4 cup Arugula, raw
• 1.76 cup Pearl Onions
• 1.04 tablespoon Oil, olive, salad or cooking
• 0.48 tsp, leaves Spices, thyme, dried
• 1.04 gram Salt, table
• 1.04 gram Spices, pepper, black
• 31.28 gram Plain Flour
• 226 gram Mushrooms, white, raw
• 1360 gram Chicken thigh, skin removed

Instructions

• Add bay leaves, mushroom slices and baby carrots into a slow cooker and combine well.
• Now take a large bowl and thyme and flour into it. Combine the ingredients.
• Now use pepper and salt for seasoning the chicken. Now transfer the chicken into the above bowl and toss for uniform coating.
• Now place a large skillet over medium heat and warm little oil in it. Now add half of chicken into the skillet and cook it for a few minutes on either side or until it turns light golden brown. Now repeat this procedure for the other half of chicken.
• Now add little wine and tomato paste into the skillet and continue cooking for a few minutes. Then pour over the contents over the chicken. Garnish it with little onions. Continue cooking for a few more hours so that the meat becomes tender.
• Now remove bay leaves from the above mixture. Then take a shallow bowl and transfer vegetables, chicken into it using a slotted spoon.
• Then pour sauce into a fat separator from the slow cooker. Spread little skimmed sauce over the chicken whilst discarding fat.
• If required, use baby arugula for topping while serving.