Coq Au Vin Alsace France
"Serve with buttered noodles."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (176.8 g)
- Calories 141.5
- Total Fat - 8.2 g
- Saturated Fat - 3.2 g
- Cholesterol - 32 mg
- Sodium - 496.2 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 2 g
- Sugars - 3.5 g
- Protein - 7.5 g
- Calcium - 27.2 mg
- Iron - 1 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut chicken up in 10 pieces (2 breasts, cut in half, 2 thighs, 2 drumsticks, 2 wings)
Step 2
Melt butter in sauté pan over medium high heat. Add bacon and cook, stirring occasionally, until crisp, about 8 minutes.
Step 3
Remove pan from heat.
Step 4
Using slotted spoon, transfer cooked bacon to paper-towel lined plate.
Step 5
Reserve fat in pan.
Step 6
Pat chicken pieces dry with paper towel.
Step 7
Season with salt.
Step 8
Return sauté pan to medium high heat until lightly smoking.
Step 9
Add chicken pieces skin side down.
Step 10
Cook until golden brown on both sides, turning once, about 8 minutes total.
Step 11
Remove pan from heat and transfer chicken to large plate.
Step 12
Remove all but 2 tablespoons of fat from pan.
Step 13
Add onions, carrots and mushrooms and cook on low heat until most of the exuded liquid has evaporated and onions have started to soften, about 3 minutes.
Step 14
Season lightly with salt.
Step 15
Add riesling, increase heat to high, and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon.
Step 16
Return chicken to pan and cover.
Step 17
Lower the heat to low, and simmer for 40 minutes. Add bacon back to the pan, and season with black pepper.
Step 18
Simmer uncovered an additional 15 minutes until chicken is done.
Step 19
Using tongs
Step 20
Transfer chicken to large serving platter.
Step 21
Raise heat to medium-high, and reduce to thicken, about 2 minutes.
Step 22
Stir in the crème fraîche and parsley, and pour over the chicken.
Tips
No special items needed.
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