Guest Blogger: Sarah Jenks’ “Cheat” Coq Au Vin
Sarah Jenks is a health coach who believes that the key to losing weight is having more fun. How can I not love her? She’s like a sister to me, and I hear she makes this chicken dish for her new, cute, doctor husband often. Healthy Omnivores, you’ll love this!
Ingredients
2 whole chicken legs, skin on (please use humanely raised, hormone and antibiotic free only)
1/2 teaspoon salt
1/2 teaspoon pepper
3 thin slices of bacon (uncured and nitrate free)
1 large onion, chopped
2 cups mushrooms, halved
2/3 cups full bodied, dry red wine
Preparation
1. Preheat oven to 350° F. Wash and pat dry chicken and sprinkle the salt and pepper evenly on both sides of the chicken, set aside.
2. In a large oven safe skillet, sautée bacon over medium-high heat until crispy, about 3 minutes. Remove bacon and save, but leave the fat in the pan. Sautée onions in the bacon fat until brown, about 5 minutes. Remove onions and save.
3. Sear chicken pieces in the skillet with the remaining bacon fat over medium-high heat. The goal here is not to cook the chicken all the way through but to get the skin crispy. About 5 minutes a side. Remove chicken and set it aside.
4. Put cooked bacon, cooked onions and raw mushrooms in the skillet and stir so the three ingredients are evenly distributed. Create little “nests” from the vegetables and nestle the chicken pieces in the veggies. Pour the wine evenly over the nests and put into the oven. (if you do not have an oven safe skillet, transfer and create nests on a baking dish)
5. Bake at 350° F for 20 minutes or until juices run clear.
Serve with a simple side salad or hericot verde. Bon appetit!
You can learn more about Sarah and her philosophy of fun weight loss at livemoreweighless.com and sarahjenks.com.
Thanks Sarah!
