Try this Coq Au Vin recipe, or contribute your own.
Suggest a better descriptionSource: Dawn Shuman Institute cooking class/Chicago Mix flour, salt and pepper. Coat chicken in this (I used plastic bag) Brown chicken in oil (you may have to add a bit more oil). take chicken out and set aside. Add onions and mushrooms. Cook and stir until onions are tender. If there is any fat left in pan, drain. (I skin the chicken, so I dont have any fat left over). Stir in the remaining ingredients, add chicken back to pan, cover and simmer for one hour and 15 minutes or until tender. Remove bay leaf. Skim off the fat. Suggested to serve in a tureen or casserole with sauce over chicken. You can, if you want, add small peeled whole potatoes after 45 minutes of cooking. Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Oct 22, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (584g) | ||
Recipe Makes: 4 | ||
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Calories: 880 | ||
Calories from Fat: 480 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.3g | 71 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 252mg | 78 % | |
Sodium 530.6mg | 18 % | |
Potassium 977.9mg | 26 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 18.1g | ||
Protein 65.7g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 880
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