Coq Au Vin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 12.38 g | (13 %) | ||
| Fat | 14.14 g | (12 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.57 g | (15 %) |
| Vitamin A | 425.03 mg | (53,129 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.92 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 32.55 μg | (11 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 0.39 μg | (1 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 28.23 mg | (30 %) | ||
| Potassium | 753.53 mg | (19 %) | ||
| Calcium | 83.41 mg | (8 %) | ||
| Magnesium | 42.87 mg | (14 %) | ||
| Iron | 2.96 mg | (20 %) | ||
| Iodine | 0.22 μg | (0 %) | ||
| Zinc | 0.72 mg | (9 %) | ||
| Saturated fatty acids | 4.81 g | |||
| Cholesterol | 35.39 mg |
Ingredients
- Ingredients
- 1 chicken (approx.1.2 kg)
- salt
- freshly ground peppers
- 5 shallots
- 4 garlic cloves
- 1 carrot
- 3 scallions
- 150 grams button Mushroom
- 2 Tbsps Pastry flour
- 2 Tbsps olive oil
- 2 Tbsps butter
- 250 milliliters dry Red wine
- 4 rosemary
- 3 thyme
- 1 bay leaf
- 3 Sage
- 350 milliliters Chicken broth
- 400 grams small potatoes
Preparation steps
Preheat the oven to 200°C (approximately 390°F) convection.
Rinse the chicken, pat dry, divide into 8 pieces and season with salt and pepper.
Peel the shallots and garlic. Halve the shallots and slice the garlic. Peel the carrot and slice on the diagonal. Clean and trim the scallions and cut into 8 cm (approximately 3 1/4 inches) lengths. Clean the mushrooms and cut into quarters.
Heat the oil in a Dutch oven. Lightly flour the chicken and saute until brown on all sides. Add the carrot, scallions, mushrooms, shallots and garlic, saute briefly and deglaze with red wine. Rinse the herbs, shake dry, cut the sage small and add to the chicken. Add the poultry stock and bring to a boil. Cover and place in the oven and cook, stirring occasionally until the chicken is cooked through, about 1 hour. Meanwhile, rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
Season the coq au vin to taste before serving with salt and pepper. Drain the potatoes, halve or quarter depending on the size and add to the pot with the chicken. Serve.
