Coq Au Vin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 21.68 g | (22 %) | ||
| Fat | 41.58 g | (36 %) | ||
| Carbohydrates | 30.34 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.16 g | (4 %) |
| Vitamin A | 355.56 mg | (44,445 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.39 mg | (3 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 4.75 mg | (40 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 10.37 μg | (3 %) | ||
| Pantothenic acid | 0.29 mg | (5 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 11.23 mg | (12 %) | ||
| Potassium | 261.68 mg | (7 %) | ||
| Calcium | 57.45 mg | (6 %) | ||
| Magnesium | 25.04 mg | (8 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Zinc | 0.47 mg | (6 %) | ||
| Saturated fatty acids | 22.99 g | |||
| Cholesterol | 132.71 mg |
Ingredients
- Ingredients
- 1 chicken (around 1.2 kg) (approximately 42 ounces)
- peppers
- 100 grams Smoked bacon
- 300 grams Pearl onion
- 200 grams small button Mushroom
- 80 grams clarified butter
- 1 Tbsp Pastry flour
- ½ l full-bodied Red wine
- ½ l Chicken broth
- 1 garlic clove
- ½ bunch parsley
- 1 thyme
- 1 bay leaf
- 1 Baguette
- 50 grams butter
Preparation steps
Rinse the chicken, pat dry and cut into 8 pieces. Season with salt and pepper. Dice the bacon, peel the onions and wipe the mushrooms with a damp cloth. Melt 50 grams (approximately 3 1/2 tablespoons) butter in a roasting pan and fry the bacon until crispy. Add the onions and mushrooms and sauté for 3-5 minutes.
Remove the vegetables from the roasting pan and set aside. Dust the chicken pieces with flour, sear the dark meat in hot oil then add the breasts and cook until golden brown on all sides. Deglaze the pan with the red wine then pour in the chicken stock. Bring to a boil and return the mushrooms, bacon and onions to the pan. Tie the garlic, parsley, thyme and bay leaf together in a sachet and add to the pan.
Cover and simmer for about 1 hour over low heat. Remove the chicken, vegetables and sachet from the roasting pan and strain the sauce through a fine-mesh sieve. Whisk the cold chopped butter into the sauce until emulsified. Arrange the chicken, bacon, onions and garlic on a serving platter, pour the sauce over top and serve with the baguette.
