Coq au Vin Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Frying chicken/Two broiler, two-pound each3 1⁄2 Pound (1 Chicken)
 Salt To Taste
 Freshly ground black pepper To Taste
 Diced salt pork1⁄2 Cup (8 tbs)
 Butter2 Tablespoon
 Small onions1⁄2 Pound
 Mushrooms1⁄2 Pound
 Scallions/One half cup chopped scallions3 , chopped
 Garlic1 Clove (5 gm), minced
 Flour2 Tablespoon
 Dry red wine2 Cup (32 tbs)
 Parsley sprigs3
 Bay leaf1⁄2
 Thyme1⁄8 Teaspoon
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5191 Calories from Fat 2870

% Daily Value*

Total Fat 319 g490.7%

Saturated Fat 103.7 g518.7%

Trans Fat 0 g

Cholesterol 1312.7 mg437.6%

Sodium 2578.7 mg107.4%

Total Carbohydrates 127 g42.2%

Dietary Fiber 5.9 g23.8%

Sugars 18.5 g

Protein 315 g630%

Vitamin A 126.2% Vitamin C 152.6%

Calcium 38.8% Iron 120.6%

*Based on a 2000 Calorie diet

Directions

Cut the fryers into quarters or the broilers into halves and season with salt and pepper.
Parboil the salt pork five minutes, drain and saute in the butter until brown.
Remove pork and reserve.
Saute the chicken in the fat left in the pan until brown on all sides.
Add the onions and mushrooms.
Cover pan and cook slowly until the onions are partly tender and beginning to brown.
Remove the chicken to a hot platter.
Pour off all but two or three tablespoons of the fat.
Add the shallots and garlic and cook one minute.
Blend in the flour.
Add the wine and cook, stirring, until boiling.
Return the chicken to the pan.
If the wine does not cover the meat, add water.
Tie parsley sprigs, bay leaf and thyme in cheesecloth and add to the chicken.
Add reserved diced pork.
Simmer on top of the stove or cook, covered, in a 400-degree oven until the chicken is tender, thirty minutes or longer.
Remove the herb bag and skim the fat from the surface, if desired.
Arrange the chicken, onions and mushrooms on a platter, cover with sauce and sprinkle with chopped parsley.
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