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Coq Au Vin With Pork Shoulder Steak Recipe
|Frying chicken||3 1⁄2 Pound, cut up|
|Pork shoulder steak||1⁄3 Pound, boned and cut into 1/2-inch cubes (Or Blade Steak)|
|White boiling onions||8 Small|
|Small mushrooms||1⁄2 Pound|
|Canned regular strength chicken broth||14 1⁄2 Ounce (1 Can Or 1 3/4 Cups, Homemade Or Purchased)|
|Dry red wine||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 4690 Calories from Fat 2363
% Daily Value*
Total Fat 263 g404%
Saturated Fat 78.9 g394.5%
Trans Fat 0.2 g
Cholesterol 1284.5 mg
Sodium 1943.4 mg81%
Total Carbohydrates 138 g46%
Dietary Fiber 22.8 g91%
Sugars 48.3 g
Protein 354 g707.3%
Vitamin A 51.2% Vitamin C 243.8%
Calcium 34.3% Iron 45.4%
*Based on a 2000 Calorie diet
Rinse chicken, pat dry, and set aside.
In a wide frying pan over medium-high heat, cook pork, stirring, until crisp and well browned.
Lift out and set aside, leaving drippings in pan.
Add chicken to pan, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Add onions to pan; cook, stirring, until browned on all sides.
Add mushrooms; cook, stirring occasionally, until liquid has evaporated.
Set onions and mushrooms aside.
Pour broth into pan, increase heat to high, and boil until reduced to 1 cup, stirring to scrape browned bits free.
Stir in wine and mustard; return chicken, onions, and mushrooms to pan.
Bring to a boil; then reduce heat, cover, and simmer until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Stir in pork; return to a simmer.
Skim and discard fat from sauce.
Transfer chicken and vegetables to a serving dish.
Combine cornstarch and water; stir into sauce.
Bring to a boil, stirring; pour over chicken.
Sprinkle with parsley.