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Suggest a better description1. Combine flour and thyme in a shallow bowl. Dredge chicken in flour mixture; reserve remaining flour mixture. 2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; chop. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add reserved flour mixture, chopped bacon, carrot, onions, and mushrooms to pan; saute 2 minutes. Add wine, broth, tomato paste, and salt; cook 5 minutes or until vegetables are tender. Return chicken to pan; cook 5 minutes or until chicken is done. Serve over noodles. Yield: 2 servings (serving size: 2 cups chicken mixture and 1/2 cup noodles). CALORIES 395 (17% from fat); FAT 7.3g; PROTEIN 35g; CARB 47g; FIBER 5.5g; CHOL 97mg; IRON 4.2mg; SODIUM 588mg; CALC 90mg Recipe by: Cooking Light Magazine, October 1999, page 195 Posted to EAT-LF Digest by aml@skypoint.com on Oct 17, 1999,
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Serving Size: 1 Serving (585g) | ||
Recipe Makes: 2 | ||
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Calories: 534 | ||
Calories from Fat: 161 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 113.7mg | 35 % | |
Sodium 820mg | 28 % | |
Potassium 1123mg | 30 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 37.2g | ||
Protein 34.3g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 534
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