Coq Au Vin

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Coq Au Vin
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
329
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie329 cal.(16 %)
Protein12.38 g(13 %)
Fat14.14 g(12 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage4.57 g(15 %)
Vitamin A425.03 mg(53,129 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.92 mg(49 %)
Vitamin B₆0.4 mg(29 %)
Folate32.55 μg(11 %)
Pantothenic acid0.32 mg(5 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C28.23 mg(30 %)
Potassium753.53 mg(19 %)
Calcium83.41 mg(8 %)
Magnesium42.87 mg(14 %)
Iron2.96 mg(20 %)
Iodine0.22 μg(0 %)
Zinc0.72 mg(9 %)
Saturated fatty acids4.81 g
Cholesterol35.39 mg

Ingredients

for
4
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
How healthy are the main ingredients?
potatoolive oilchickensaltshallotgarlic clove

Preparation steps

1.

Preheat the oven to 200°C (approximately 390°F) convection.

2.

Rinse the chicken, pat dry, divide into 8 pieces and season with salt and pepper.

3.

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.

4.

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.

5.

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.

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