Coq Au Vin Stew
Beefy onion soup mix and red wine combine with chicken for a succulent slow cooker stew.
Ingredients
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Nonstick cooking spray
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3 pounds chicken thighs, skinned
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1 envelope (1/2 of a 2.2-ounce package) beefy onion soup mix
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1-1/2 cups loose-pack frozen small whole onions
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2 cups fresh button or wild mushrooms, quartered
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1/2 cup dry red wine
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Hot-cooked mashed potatoes (optional)
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Snipped fresh basil or parsley (optional)
Directions
1.
Lightly coat a large skillet with nonstick cooking spray; heat over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat. Place chicken thighs in a 3-1/2- or 4-quart slow cooker.
2.
Sprinkle chicken thighs with dry soup mix. Add onions and mushrooms. Pour wine over all.
3.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Using a slotted spoon, remove chicken from slow cooker. Use a fork to remove chicken from the bone, shredding it into bite-size pieces. Discard bones. Return chicken to mixture in cooker. If desired, serve with hot mashed potatoes and sprinkle with basil. Makes 4 servings.
Nutrition information
Calories 305, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 161 mg, Sodium 759 mg, Carbohydrate 12 g, Total Sugar 4 g, Fiber 2 g, Protein 41 g. Daily Values: Vitamin C 14%, Calcium 8%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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