Coq Au Vin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 10.18 g | (10 %) | ||
| Fat | 13.7 g | (12 %) | ||
| Carbohydrates | 12.5 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.33 g | (8 %) |
| Vitamin A | 208.84 mg | (26,105 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.31 mg | (3 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 4.93 mg | (41 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 24.93 μg | (8 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 15.3 mg | (16 %) | ||
| Potassium | 323.2 mg | (8 %) | ||
| Calcium | 32.87 mg | (3 %) | ||
| Magnesium | 25.56 mg | (9 %) | ||
| Iron | 1.49 mg | (10 %) | ||
| Zinc | 0.54 mg | (7 %) | ||
| Saturated fatty acids | 8.28 g | |||
| Cholesterol | 56.63 mg |
Ingredients
- Ingredients
- 1 chicken
- 12 shallots
- 250 grams small button Mushroom
- 150 grams Cherry tomatoes
- 50 grams clarified butter
- 1 Tbsp Pastry flour
- ¼ l white wine
- ½ l Chicken broth (from a jar)
- 1 garlic clove
- ½ bunch parsley
- salt (and pepper)
Preparation steps
Rinse the chicken, pat dry and cut into eight parts. Dice bacon finely. Peel shallots and cut in half if large. Clean mushrooms. Heat clarified butter in a large roasting pan. Add bacon and cook briefly. Add shallots and mushrooms and cook until shallots are translucent.
Remove from the roasting pan and set aside. Season chicken pieces with salt and pepper, and fry in the remaining pan drippings on all sides. Sprinkle in flour while stirring. Pour in wine and broth and return to a boil. Add mushrooms, bacon and shallots. Peel garlic and squeeze through a press into the broth.
Cover and simmer for 1 hour over low heat. Rinse the tomatoes and add to the roasting pan. Simmer 15 minutes. Season with salt and pepper. Rinse the parsley, chop coarsely and sprinkle over the chicken before serving.
