Coq au Vin (French Cuisine)
"French Cuisine at it's very best. Chicken pieces must be left in wine overnight. Serve rice or potatoes with Coq au vin. "
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (685.8 g)
- Calories 1061
- Total Fat - 46.3 g
- Saturated Fat - 12.4 g
- Cholesterol - 363.8 mg
- Sodium - 1690.3 mg
- Total Carbohydrate - 111.9 g
- Dietary Fiber - 13.2 g
- Sugars - 40.3 g
- Protein - 55.9 g
- Calcium - 467.9 mg
- Iron - 9 mg
- Vitamin C - 23.9 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
A day in advance, Cut chicken/s in pieces. Place pieces in a large bowl Pour 3 cups of red Burgundy wine over chicken pieces. Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge for 24 hours.
Step 2
The next day, remove and drain the chicken and vegetables. Reserve the wine to add later in the recipe.
Step 3
Season chicken with salt and pepper. Brown the chicken pieces in butter in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes
Step 4
Put the chicken and the vegetables in a large sauce pan. Pour the reserved wine. Bring to a boil at moderate heat. Cover and cook at low heat for 1 1/2 or 2 hours
Step 5
Heat bacon, onion and mushrooms in a skillet until brown (10 minutes). When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning. Sprinkle with parsley. Serve with rice or potatoes.
Tips
No special items needed.
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