coq a vin (chicken in wine)

Serves: 4
Preparation Time: 20 minutes
Simmering Time: 45-60 minutes

Ingredients:
1 Tbsp Virgin olive oil
1 medium Onion, chopped
1 tsp Sea salt
2 cups Mushrooms, sliced
½ tsp Thyme, dried
½ tsp Oregano, dried
4 medium Carrots, chopped
2 cups Celery
4 cloves Garlic, diced
4 five-ounce Chicken breasts, without skin
2 Tbsp Whole wheat flour
1 cup White wine (Chablis or Chardonnay)
1 cup Vegetable broth, low sodium
8 ounces Red potatoes, ½ inch cubed
2 Bay leaves, whole
½ cup Parsley, chopped (Save a touch for the garnish)
2 cups Cabbage, chopped

Instructions:
Heat a large stock pot pan to medium-high heat, add oil, and sauté onion with salt, mushrooms, and dried herbs for 2 minutes, then add carrots, celery, and garlic and heat 1 minute, stirring occasionally. Spoon veggies to the side and sauté chicken breasts until lightly golden. Stir in flour. Then add wine, potatoes, bay leaves, parsley, and cabbage. Simmer covered 45-60 minutes. Remove bay leaves, and serve in large bowls. Garnish with parsley. Serve with a mixed salad.

Per Serving:
Calories: 383
Fiber: 7.2 grams
Fat: 7.5 grams
Sat Fat: 1.3 grams
Sodium: 849 mg
Omega-3 Fat: <0.1 grams
% Protein: 38%
% Carb: 25%
% Fat: 17%