Coq au vin

Name: Coq au vin
Yield: 8
Cuisine: Francesa
Ingredients: 2 tablespoons Wheat flour; 1 teaspoon Butter; 1 tablespoon Olive oil; 3 Garlic; 2 teaspoons Tomato Puree; 3 sprigs Thyme; 2 Bay Leaf; Parsley; 150 ml Chicken Stock; 3 Bacon; 4 Chicken Thighs; 600 ml Red Wine; 12 Shallots; 250 g Chestnut Mushroom; 2 sprigs Rosemary; 2 Chicken Legs; 2 Chicken Breast; 3 tablespoons Brandy

Media

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 8 (estimated)

Nutrition facts

Protein33 %50 g
Carbs11 %16 g
Fat56 %38 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	679 kcal	149 kcal
Protein	50 g	11 g
Carbs	16 g	3.5 g
Fat	38 g	8.3 g

One serving is about 456 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty40/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: French

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - France

Ingredients

2 tablespoons Wheat flour
1 teaspoon Butter
1 tablespoon Olive oil
3 Garlic (finely chopped)
2 teaspoons Tomato Puree
3 sprigs Thyme
2 Bay Leaf
Parsley (garnish)
150 ml Chicken Stock
3 Bacon (rashers (100g) chopped dry-cured)
4 Chicken Thighs ((650g))
600 ml Red Wine
12 Shallots (small)
250 g Chestnut Mushroom
2 sprigs Rosemary
2 Chicken Legs ((460g))
2 Chicken Breast ((280g))
3 tablespoons Brandy

Instructions

Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.
Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Remove and keep warm.
Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with chopped parsley.