Coq Au Vin | Chicken Recipes | Chicken Dishes | Chicken | Recipes | Food | Cooking

Coq – Au – Vin

This is my version of this classic dish.  I’ve kept fat content as low as possible while still using indulgently rich extra thick double cream (but not much of it!).  You can choose to retain the chicken skins, of course, but this will make a much more calorific dish.  Cooked as per my recipe, despite the luxuriously rich and creamy taste & texture, one portion (excluding accompaniments such as creamed/mashed potatoes) comes in at just under 500kcals!

Ingredients – for 4 people
  • 8 chicken thighs (skinned, with bone); 2 per person
  • 120g shitake mushrooms, sliced into thick slices
  • 3-4 large carrots (450-500g), sliced on diagonal in big chunks
  • 2-3 stalks celery (approx. 150g), sliced on diagonal in big chunks
  • 2 onions, roughly chopped
  • 4 tsp olive oil
  • salt (to taste)
  • garlic powder or dried chopped garlic (1.5tsp if powder, 2tsp if chopped)
  • 6 tbsp plain flour
  • 4tbsp (60ml) extra thick double cream
  • 150ml white wine
  • 1l chicken stock (I like to make this with 1l water and 2 Knorr Chicken Stockpots, but you can use any good commercial or home-made chicken stock, of course)


  1. Prepare the vegetables as described in the ingredients list and skin the chicken, trimming off any excess fat
  2. Set your slow cooker to ‘Auto’ (or heat your oven to a low temperature, approx. 90ºC)
  3. Heat 2tsp olive oil in a non-stick frying pan (high heat)
  4. Press chicken thighs into a bowl containing flour, lightly coating both sides, then carefully place each piece into frying pan
  5. Season with salt & half the garlic, turn over, season with salt & other half of garlic, thus ensuring both sides are seasoned & browned
  6. Place chicken into slow cooker
  7. Return pan to the heat, add remaining 2tsp of olive oil
  8. Whilst keeping the heat high, add onions
  9. Once onions start to brown (after about 30-60secs), add mushrooms
  10. Keep on high heat, stirring continuously for 1-2 mins
  11. Pour on the white wine (this should instantly start bubbling/boiling), stir, then pour onto chicken in the slow cooker
  12. Add carrots & celery to the slow cooker
  13. Pour on chicken stock (
  14. Stir, cover & cook for approx. 5-5.5 hours

If you don’t have a slow cooker, you can cook this in the oven in a covered casserole dish, on a low temperature (approx. 80-100ºC) for a similar amount of time, or on the hob in a covered sauté pan or stockpot, on a low heat for approx 45 mins.

Once cooked, remove chicken and vegetables from the stock in the slow cooker and keep warm
Take some of the stock, all of the celery and 2-3 pieces of carrot, place in a blender & ‘blitz’ (remember to take extreme care when blending hot liquids…ensure steam has a means to escape, e.g. by leaving the centre section of the blender lid off, and covering it with a folded teatowel)
Place the blended stock & vegetables into a sauté pan or saucepan, stir in the double cream, then stir in the remainder of the stock and heat on a high heat until starts to simmer (not boil!), stirring continuously
Turn heat down and simmer for a few minutes, until the sauce has thickened and reduced in volume to about 2/3rds of the original amount
Plate up the chicken pieces and vegetables along with a good dollop of rich creamed or mashed potatoes, then pour on a generous amount of sauce and serve immediately.

Gloriously Good!

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Low-fat recipes | chicken recipes | chicken soup | chicken chowder | Low-cal soup | low-fat soup

Chicken, Vegetable & Potato Chowder with tomatoes

I know I use a lot of poultry and I do have recipes that don’t involve chicken, turkey or generally low-fat ingredients, but everybody’s more health conscious, I find I can’t lose weight unless I innovate with my food, and the end result is lots o low-fat poultry-based recipes!

Anyway, this is another recent family favourite…I came up with this one a few months ago and hadn’t done it for a while, so it was great to see that everyone was really excited that I’d made it again tonight (well, when I say everyone…Hannah, who is getting more and more fussy at the grand old age of 12, tolerated it, but still had 2 bowlfuls! lol)

Preparation Time: 10 mins
Cooking Time: 20-30 mins
Serves: 8 good portions (under 200kcals per portion!) or 
6 very generous portions


  • 400g white potatoes
  • 300-350g chicken thigh fillets
  • 1 drained tin sweetcorn (285g drained)
  • 1 onion
  • 3 cloves garlic
  • 250g broccoli
  • 1 tin/carton chopped tomatoes (400g)
  • 200-250g carrots
  • 2tbsp plain flour
  • 1l chicken stock (fresh or made from stock cubes…my personal preference is for Knorr Stockpots, but any good commercial stock will work)
  • 5g butter (I prefer to use real butter rather than low-fat alternatives, but I use it in very small quantities)
  • Salt (rock or sea) & ground chilli flakes, to taste


  • Peel & chop the potatoes into approx 1.5cm chunks
  • Chop the ckicken into small chunks
  • Roughly chop the onion so the pieces are roughly on a par with the potatoes
  • Finely chop the garlic
  • Finely chop the carrots
  • Roughly chop the broccoli
  • Make up the chicken stock according to instructions (I will post my own authentic chicken stock recipe soon, I promise!)

In a big stockpot or casserole dish, melt the butter, then add the chopped onion & garlic.  Fry, stirring continuously, on a high heat for a minute or two.  Once they start browning & softening, add the chicken.

Season the chicken with a little salt and some ground chilli flakes (I go easy on the chilli at this stage so everyone can then add some chilli flakes according to their own taste at the table), stir and ensure the chicken is sealed/browned all over.

Turn the heat down to minimum (if you’re using an electric hob, take the pan off the heat as the hob will be too slow to respond) and add the flour.  Stir it in quickly, making sure it’s coated the chicken pieces and absorbed any juices, then gradually add a bit of stock, stir it in until the thick ‘sauce’ is smooth, then add a bit more and stir it in again, repeating this until you can add the entire stock.

Add the chopped tomatoes, potatoes, sweetcorn and carrots to the pot, but not the broccoli.

Bring to the boil, stirring occasionally, then put on a lid, turn the heat down to minimum and leave to simmer for approximately 20 minutes, stirring occasionally.  The potatoes should be cooked but not too soft at this point.

Add the broccoli, stir in and replace the lid.  Leave to cook until you’re happy with the broccoli consistency (about 5 minutes max for me as I like my broccoli fairly crunchy).

Serve on its own for a hearty, warming and filling low-calorie meal, or with some fresh crusty buttered bread for an indulgent treat…

Gloriously Good!;)

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Pasta with Chicken, Vegetable and White Wine Sauce | Recipe | Low-fat food | Good Food | Low-fat Recipe | Italian Food

Pasta with Chicken, Vegetable & White Wine Sauce

Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: 6


  • 600g short pasta, e.g. penne or conchiglie (pasta shells)
  • 300-350g Chicken thighs (boneless & skinless)
  • 2 fresh carrots
  • 2 fresh courgettes
  • 1 medium onion
  • 2-3 cloves garlic
  • 2 stalks of celery
  • 2 tsp olive oil (plus a drizzle for the pasta water)
  • sea salt / rock salt (ground) – to taste
  • coarse salt (about a small handful)
  • chilli flakes, ground


  1. Finely chop onion, garlic, carrots, celery & courgettes
  2. Chop up the chicken into very small (approx 5mm) pieces
  3. Heat up 1tsp oil in a sauté pan, add onions & garlic, soften on a high heat and don’t be afraid to let them brown/caramelise a little for flavour
  4. Add the carrots, celery & courgettes
  5. While still on a high heat, season with salt & crushed chilli flakes, to taste
  6. Turn down the heat & put on a lid
  7. In a small frying pan/skillet, heat up 1 tsp oil, add the chicken, season with salt & chilli flakes, to taste. Brown but don’t cook through.
  8. Add the chicken to the vegetables in the sauté pan
  9. Turn up the heat, add 100ml white wine
  10. Stir and once it comes up to the boil, turn the heat down & place on the lid, leaving to simmer gently
  11. Leave to cook for approx. 20 mins, checking to ensure it doesn’t dry out.

While the sauce is cooking, cook your pasta ‘al dente’:

  • Place water into a large stockpot and put on a high heat (use a lid if you want it to boil faster)
  • Add a drizzle of olive or vegetable oil
  • Once the water comes up to the boil, add a small handful of coarse salt
  • Add the pasta to the boiling water, stir to ensure it moves freely in the water and doesn’t stick to itself
  • Keep it boiling at all times, on a high heat, stirring occasionally to ensure the pasta moves freely
  • Check whether it’s ready before the time indicated on the packet – ideally the pasta needs to still have ‘bite’ to it and not be too soft

Once the pasta is cooked, drain it and quickly place it in a large bowl or back into the stockpot, then stir in the sauce & serve.

Gloriously Good!

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