How To Make Coq au Vin with Plump Prunes
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 4 chicken legs, skin-on and bone-in
- 4 slices of bacon, chopped
- 1 onion, thinly sliced
- 2 carrots, peeled and cut into chunks
- 2 cloves of garlic, minced
- 1 cup of red wine
- 1 cup of chicken broth
- 1 tbsp of tomato paste
- 1 bay leaf
- 1 tsp of dried thyme
- 1 cup of pitted prunes
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
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In a large dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
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Season the chicken legs with salt and pepper. In the same pot with the bacon fat, brown the chicken on all sides over medium-high heat. Remove the chicken and set aside.
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In the same pot, add the onion, carrots, and garlic. Sauté until the vegetables are softened.
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Add the tomato paste and cook for a minute, stirring constantly.
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Pour in the red wine and chicken broth, scraping the bottom of the pot to release any browned bits.
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Return the chicken and bacon to the pot. Add the bay leaf, dried thyme, and prunes. Season with salt and pepper.
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Bring the liquid to a boil, then reduce the heat to low and cover. Simmer for about 1 ½ – 2 hours, or until the chicken is tender and the flavors have melded together.
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Serve hot, garnished with fresh parsley.
Nutrition
- Calories : 390kcal
- Total Fat : 15g
- Saturated Fat : 4g
- Cholesterol : 110mg
- Sodium : 580mg
- Total Carbohydrates : 23g
- Dietary Fiber : 3g
- Sugar : 14g
- Protein : 32g
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