Coq Au Vin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 826 cal. | (39 %) | ||
| Protein | 25.75 g | (26 %) | ||
| Fat | 42.03 g | (36 %) | ||
| Carbohydrates | 61.78 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.81 g | (29 %) |
| Vitamin A | 356.46 mg | (44,558 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.48 mg | (4 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 6.33 mg | (53 %) | ||
| Vitamin B₆ | 0.76 mg | (54 %) | ||
| Folate | 95.87 μg | (32 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Biotin | 15.75 μg | (35 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 42.41 mg | (45 %) | ||
| Potassium | 918.68 mg | (23 %) | ||
| Calcium | 143.3 mg | (14 %) | ||
| Magnesium | 70.04 mg | (23 %) | ||
| Iron | 3.75 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.24 mg | (16 %) | ||
| Saturated fatty acids | 23.18 g | |||
| Cholesterol | 132.71 mg |
Ingredients
- Ingredients
- 1 chicken (about 1.2 kg)
- peppers
- 100 grams Smoked bacon
- 12 small onions
- 200 grams small button Mushroom
- 80 grams clarified butter
- 1 Tbsp Pastry flour
- ½ l bold Red wine
- ½ l Chicken broth
- 1 garlic clove
- ½ bunch parsley
- 1 thyme
- 1 bay leaf
- 1 Baguette
- 50 grams ice-cold butter
Preparation steps
Rinse chicken, pat dry and cut into 8 pieces. Season with salt and pepper. Cut the bacon into small cubes. Peel onions and clean mushrooms. Heat 50 grams (approximately 4 tablespoons) of clarified butter in a roasting pan and fry the bacon until translucent. Add onions and mushrooms and fry for a few minutes. Remove from the roasting pan and set aside.
Coat chicken pieces with flour. Sear the legs in remaining clarified butter in the roasting pan, then add the breasts and sear until golden brown on all sides. Deglaze with red wine, pour in broth and bring to a boil. Add mushrooms, bacon and onions. Tie garlic, parsley, thyme and bay leaf with kitchen twine and add to the roasting pan.
Cover and simmer about 1 hour over low heat. Remove chicken, vegetables and bouquet garni from the roasting pan and pour the sauce through a fine sieve. Cut ice-cold butter into small pieces and stir with a whisk into the sauce. Do not boil. Arrange chicken, bacon, onions and garlic on a serving dish, pour over the sauce and serve with the baguette.
