Try this Romertopf Coq Au Vin recipe, or contribute your own.
Suggest a better descriptionPlace chicken in bowl, sprinkle with fines herbs, salt, pepper and garlic. Add chopped onion, carrot, ham, bay leaf. Pour over wine. Refrigerate covered, turning once or twice, 8 hours or overnight. Soak top and bottom of 3 1/4 quart (3.25 l) clay cooker in cold water about 15 minutes and drain. Place chicken, vegetables, marinade in cooker. Saute mushrooms in 2 TB butter until light brown; add to chicken. Warm brandy slightly; ignite and pour flaming over chicken. Place covered cooker in cold oven. Set oven at 450F/230C. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 to 1 1/2 hours. Pour off cooking liquid; skim and discard fat. Turn off oven, return uncovered cooker to oven. Transfer cooking liquid to large skillet; mix remaining butter with flour until smooth and stir into cooking liquid. Heat to boil and cook, stirring constantly, until thickened and clear, 5-8 minutes. Pour sauce over chicken, garnish with parsley. Recipe By : Clay Pot Cookery, Editors of Consumer Guide From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (2427g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1084 | ||
Calories from Fat: 419 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 29.3g | 146 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 122.1mg | 38 % | |
Sodium 400.5mg | 14 % | |
Potassium 1194.9mg | 31 % | |
Total Carbohydrate 35.9g | 11 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 32.1g | ||
Protein 3.2g | 5 % | |
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: 1084
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