Coq Au Vin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,257 cal. | (60 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 30.1 mg | (251 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,595 mg | (40 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 34.9 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 1 Roasted Chicken (approximately 1.4 kg)
- 150 grams smoked Bacon
- 20 Pearl onion (from a jar)
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 Parsnip
- 2 Tbsps clarified butter
- 1 bay leaf
- 1 sprig thyme
- ¾ l Red wine
- ½ bunch parsley
- 1 tsp Pastry flour
- 2 Tbsps Cognac
- salt
- peppers
Preparation steps
Rinse chicken, pat dry, cut into 8 pieces and season with salt and pepper. Cut bacon into strips and remove rind and fat if necessary. Peel onion and garlic and chop. Rinse carrot and parsnip, trim and chop.
In a large Dutch oven, heat clarified butter and fry chicken pieces and bacon. Add prepared vegetables, chopped onion and garlic and fry briefly. Add bay leaf and thyme, mix and add red wine. Simmer for 40 minutes over low heat. Remove chicken from the pan and keep warm.
Remove vegetables and set aside, add pearl onions to the pan and simmer for 10 minutes. Rinse parsley and chop. Mix flour with 1 tablespoon water in a bowl, add to sauce, bring to a boil again and season to taste with cognac, salt and pepper. Add vegetables back into the pot. Serve immediately in bowls and garnish with parsley.
