Red Wine Chicken

19 Feb

So, I adapted this recipe to be a take on the French classic, “coq au vin”… but, I didn’t call it that, because, I want to post a more traditional coq au vin at a later date… so for now, here is “Red Wine Chicken”. I served it with mashed potatoes, and collard greens. Note that I cooked this in the oven. You could replace the oven part with 6 hrs on low in a crockpot. If you choose to cook it this way, you may need to cook the sauce off in a pan afterward to thicken.


– 1.25 lbs chicken, boneless, skinless breast
– 1 onion chopped
– 1 tbsp. oil
– 1 cup chicken broth
– 1 cup red wine
– 1 small can tomato paste (the long skinny one)
– 2 bay leaves
– 1 tbsp. thyme
– salt and pepper to taste


1. Heat oil in a large skillet. Add onions and chicken breasts. cook until onions are translucent, and chicken is brown on all sides, about 5 min.

2. Season chicken in skillet with salt and pepper.

3. Add all other ingredients to skillet. Mix and bring to a boil.

4. Transfer all contents of pan to a baking dish, and cover with foil.

5. Bake for 1 1/2 hours at 300 degrees.

6. Remove from oven. Remove bay leaves, and allow to rest for about 5 minutes. Sauce will thicken.

7. Serve over potatoes, rice, or noodles.

4 Servings= 365 Calories per serving
Appx. 9 weight watchers points plus per serving


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