COQ AU VIN - TRADITIONAL METHOD FROM FRANCE
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 307.3
- Total Fat: 8.5 g
- Cholesterol: 63.4 mg
- Sodium: 92.3 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.9 g
- Protein: 26.9 g
View full nutritional breakdown of COQ AU VIN - TRADITIONAL METHOD FROM FRANCE calories by ingredient
Introduction
This dish takes 24 hours to prepare & cook but is well worth it. In France it is served with flat pasta noodles, however goes just as well with mashed or crushed potatoes or rice. This is not low calorie (307 per portion) by any means, however it is very filling and great for a special occasion. Leave the chicken whole and portion once cooked. This dish takes 24 hours to prepare & cook but is well worth it. In France it is served with flat pasta noodles, however goes just as well with mashed or crushed potatoes or rice. This is not low calorie (307 per portion) by any means, however it is very filling and great for a special occasion. Leave the chicken whole and portion once cooked.Number of Servings: 6
Ingredients
-
Whole Fresh Chicken - 1.3kg (2.6lb)
Button Mushrooms, fresh, 20
Baby Onions, raw, 10 small
Brandy, 7 tbsp
Red Wine, 4 glass (3.5 fl oz)
Carrots, raw, 2 small cut in chunks
Chicken Stock cube mixed in 8fl oz boiling water
Garlic, 2 cloves crushed
Extra Light Olive Oil, 1 tbsp
Bacon back unsmoked and cut into small pieces, 110g
Sprig of Thyme & 1 Bayleaf
Seasoning to taste.
Directions
DAY BEFORE
Place chicken in a dish and pour the redwine over the chicken add the Thyme and Bayleaf. Cover dish with lid or foil and place in Fridge for 24 hours.
Remove chicken from the liquid and set aside. Pour the liquid into a saucepan and add the carrot, onion, crushed garlic. Bring to the boil and reduce by half, then strain and discard the flavourings.
2. Heat the butter over a medium-high flame in a large, heavy-based pan with a lid and then add the bacon. Cook until golden, then lift out with a slotted spoon and put aside. Meanwhile, tip the flour on to a plate and season well. Roll the chicken in it to coat.
3. Put the chicken in the pan and brown well on all sides, then lift out and put with the bacon. (Your bacon should have given off enough fat for there still to be enough in the pan for the next stage, but if not, add another tablespoon of oil.)
4. Turn the heat down to medium-low and add the onions or shallots. Cook for about 10 minutes, turning occasionally, until they are beginning to caramelise, then add the mushrooms and the crushed garlic and cook for a further 4 minutes, then lift out of the pan and set aside (but not with the meat).
5. Turn up the heat, pour a little of the reduced wine into the pan and scrape the bits off the bottom with a wooden spoon, then put in the chicken and the bacon, keeping a few bits of the latter back as garnish. Pour over the brandy and set it alight, then, when the flames have gone out, add the rest of the wine and thyme leaves. Bring to the boil, turn down the heat, cover and simmer gently for an hour.
6. Add the onions, mushrooms and garlic and simmer for another 20 minutes, keeping the lid only half on this time. Taste for seasoning and serve with the rest of the bacon sprinkled over the top, your choice of vegetables, rice or noodles – if you're making it the day before you want to eat, which will improve its flavour, then lift the solidified fat off the top before reheating.
Serving Size: Serves 6 as main course
Number of Servings: 6
Recipe submitted by SparkPeople user ANJOUROSE.
Place chicken in a dish and pour the redwine over the chicken add the Thyme and Bayleaf. Cover dish with lid or foil and place in Fridge for 24 hours.
Remove chicken from the liquid and set aside. Pour the liquid into a saucepan and add the carrot, onion, crushed garlic. Bring to the boil and reduce by half, then strain and discard the flavourings.
2. Heat the butter over a medium-high flame in a large, heavy-based pan with a lid and then add the bacon. Cook until golden, then lift out with a slotted spoon and put aside. Meanwhile, tip the flour on to a plate and season well. Roll the chicken in it to coat.
3. Put the chicken in the pan and brown well on all sides, then lift out and put with the bacon. (Your bacon should have given off enough fat for there still to be enough in the pan for the next stage, but if not, add another tablespoon of oil.)
4. Turn the heat down to medium-low and add the onions or shallots. Cook for about 10 minutes, turning occasionally, until they are beginning to caramelise, then add the mushrooms and the crushed garlic and cook for a further 4 minutes, then lift out of the pan and set aside (but not with the meat).
5. Turn up the heat, pour a little of the reduced wine into the pan and scrape the bits off the bottom with a wooden spoon, then put in the chicken and the bacon, keeping a few bits of the latter back as garnish. Pour over the brandy and set it alight, then, when the flames have gone out, add the rest of the wine and thyme leaves. Bring to the boil, turn down the heat, cover and simmer gently for an hour.
6. Add the onions, mushrooms and garlic and simmer for another 20 minutes, keeping the lid only half on this time. Taste for seasoning and serve with the rest of the bacon sprinkled over the top, your choice of vegetables, rice or noodles – if you're making it the day before you want to eat, which will improve its flavour, then lift the solidified fat off the top before reheating.
Serving Size: Serves 6 as main course
Number of Servings: 6
Recipe submitted by SparkPeople user ANJOUROSE.