Low Sodium Coq au Vin

local_grocery_store Ingredients

• 4 chicken legs (skin on)
• 4 slices turkey bacon, diced
• 1 cup pearl onions (frozen)
• 8 oz mushrooms (sliced)
• 1 1/2 cups red wine
• 1 cup chicken broth
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 2 sprigs thyme
• 1 bay leaf
• 2 tbsp olive oil
• salt and pepper, to taste

restaurant_menu Method

1. 1.Preheat oven to 350 degrees F.
2. 2.In a large Dutch oven, cook turkey bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. 3.Season chicken legs with salt and pepper. In the same Dutch oven, brown chicken on all sides, about 8 minutes total. Remove from pan and set aside.
4. 4.Add onions and mushrooms to the Dutch oven and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. 5.Add wine, chicken broth, tomato paste, thyme, and bay leaf to the Dutch oven and stir to combine. Bring to a simmer.
6. 6.Add chicken and turkey bacon back to the Dutch oven. Cover and transfer to the oven. Bake for 1 hour, or until chicken is cooked through and tender.
7. 7.Remove from oven and let rest for 5 minutes before serving.

lightbulb_outline Tips

• chevron_rightFor an even lower sodium version, omit the bacon altogether.
• chevron_rightDon't skip the step of browning the chicken - it adds a ton of flavor to the final dish.