Coq Au Vin Soup

Coq Au Vin Soup
The classic French dish turned into a hearty soup that's faster and easier than the traditional braised recipe.
Serves: 6 servings
Prep time: 
Total time: 
  • 4 slices sodium-reduced bacon, chopped
  • 2 tsp (10 mL) olive oil
  • 450 g boneless skinless chicken thighs, cut in ¾ -inch (2 cm) chunks
  • 500 g red-skinned potatoes, (about 4), cut in ½ -inch (1 cm) cubes
  • 1 pkg (227 g) cremini mushrooms, thinly sliced
  • 1 leek, (white and light green parts only), halved lengthwise and thinly sliced crosswise
  • 2 cloves garlic, minced
  • 2 tbsp. (30 mL) tomato paste
  • 3 cups (750 mL) sodium-reduced chicken broth
  • ⅔ cup (150 mL) dry white wine
  • 1 cup of water
  • ½ tablespoon mustard
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) pepper
  • 1 teaspoon fresh thyme
  • 2 tbsp. (30 mL) chopped fresh parsley
  1. In Dutch oven or large heavy pot, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, remove to paper towel–lined plate. Set aside.
  2. In same Dutch oven, heat oil over medium-high heat; sauté chicken until golden, about 3 minutes. Using slotted spoon, remove to plate. Set aside.
  3. In same Dutch oven, cook potatoes, mushrooms, leek and garlic over medium heat, stirring, until mushrooms and leek soften, about 3 minutes. Stir in tomato paste; cook for 1 minute. Stir in broth, wine, mustard, salt, pepper and 1 cup water; bring to boil. Reduce heat, cover and simmer gently just until potatoes are tender, about 10 minutes. Stir in bacon and chicken; cook, fresh thyme, uncovered, until chicken is no longer pink inside, about 3 minutes. Stir in parsley.
If you don't have redskinned potatoes, substitute with yellow-fleshed spuds

Video on how to chop and prepare the Leeks

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