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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 273.7
  • Total Fat: 9.4 g
  • Cholesterol: 54.2 mg
  • Sodium: 554.6 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 17.3 g

View full nutritional breakdown of Remember Me Coq Au Vin calories by ingredient
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Remember Me Coq Au Vin

Submitted by: JO_JO_BA

Introduction

My recreation of one of Eggchef's favourite dishes that I made for him to take with him to school in Ottawa. Fine French comfort food. My recreation of one of Eggchef's favourite dishes that I made for him to take with him to school in Ottawa. Fine French comfort food.
Number of Servings: 6

Ingredients

    100g pancetta, diced
    1 large Vidalia onion, sliced
    3 lbs chicken parts, skin-on, bone-in
    6 garlic cloves, peeled
    Black pepper
    1 cup beef stock
    3 cups (one 750mL bottle) "heavy" red wine
    2 bay leaves
    1 tbsp dried thyme
    1 cup chopped fresh parsley
    4 carrots, medium chop
    4 celery stalks, medium chop
    1/2 lb white mushrooms, rough chop

Directions

Brown pancetta 10 minutes in a very large pot. Remove, keeping the fat in the pan, and set aside.
Add onions and chicken, skin-side down. Brown on all sides, about 5 minutes.
Add garlic and pepper and cook 5 minutes
Spoon off excess fat.
Add the stock, wine, thyme, parsley and vegetables.
Add the pancetta back to the pot, stir well.
Lower heat to a brisk simmer.
Cover and cook 35 minutes or until chicken is tender and fully cooked.
Remove chicken and set aside.
Discard the bay leaves and garlic.
Add mushrooms, stir and turn the heat to high.
Boil quickly, uncovered, to reduce liquid by 3/4, about 35-40 minutes. Stir occasionally.
Return chicken to the pot and stir to coat completely with sauce.
Serve over rice or potatoes.

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.






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  • 2 of 2 people found this review helpful
    I used skinless boneless chicken thighs, more celery, and one cup less wine than asked for. It was delicious. Thanks so much for the original recipe. - 1/5/09

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  • Incredible!
    1 of 1 people found this review helpful
    Thank you! I really enjoyed this. I used pearl onions instead of vidalia, and I made it with a Pinot Noir. It was a fabulous meal. - 2/11/08

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  • Loved this!! Thrilled at how well it turned out! I used boneless, skinless free range chicken thighs, since that's what I had on hand. I'll actually make it that way so as to avoid the skin :-). Thanks for sharing this recipe :-). It's a keeper! - 6/6/13

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  • This was fantastic! I marinated the chicken pieces and veggies in the wine with a bit of water, the veggies, 2 thyme stalks and a bay leaf for 2 hours, then removed the chicken and coated it in flour and browned it, returned it to the marinade and added the broth (I used homemade chicken broth). - 2/19/12

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  • I ended up using 2 different kinds of wine since thats what I had left over but it was Amazing! I think next time I might try some more veggies, but other then that excellent! - 1/12/11

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  • Didn't look all that appetizing, but tasted really good. - 1/4/11

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  • My boyfriend loved it and wants me to make it for his family. Yummy and easy to prepare. - 2/15/10

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  • Yummy - I skinned the chicken first so I didn't have to skim off the fat. I also didn't have enough wine so I used chicken stock. It was still very rich and tasty. - 3/6/08

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