Years ago, I spent hours over the stove cooking luxurious, calorie-laden meals for my dinner parties: a creamy veal blanquette with pearl onions and mushrooms; coq au vin in a rich, dark red sauce laced with chunks of bacon; warm chocolate soufflé topped with whipped cream. I miss the days when my friends and I cooked without a thought for our waistlines or our cholesterol. So I decided to revisit some of those classic dishes [read the full story here] and see whether I could lighten them up without compromising their taste and integrity. I wasn’t going to use horrible substitutions (no instant potatoes, frozen soy protein crumbles and fat-free Cheddar cheese). I simply wanted to create versions that would be easier on the conscience (and the heart) and more in tune with the way we eat today  Here are my recipes for:

Coq au Vin (this page)
Blanquette de Veau (page 2)
Sole à la Normande (page 3)
Roast Duck with Apricot Sauce (page 4)
Spaghetti Carbonara (page 5)
Roast Boneless Leg of Lamb (page 6)
with Mustard-Herb Crust (page 7)
Pears with Blackberry Sauce and Toasted Pistachios (page 8)
Egg-White Chocolate Soufflé (page 9)

COQ AU VIN
This dish can be made a day ahead.
Serves 4
Prep time: 45 minutes
Cooking time: 1½ hours