Try this Chicken Red Wine Sauce recipe, or contribute your own.
Suggest a better descriptionIf one were to take a global poll asking which culture has historically produced the most culinary contributions to romantic cooking, the longitude and latitude of your point of origin would most likely determine your ranking. The Kitchen Staff agrees that the French would finish in the top ten of nearly everyones list. In order to prepare the classically romantic French feast of Coq au Vin you will need to invest some time an energy into your meal, just as a great French chef would. Todays recipe is Part 1 of your adventure as a great French chef. Weve included this recipe in Romantic Recipe week(s) because sometimes its just more fun for two to cook, that for one. So grab your partner and get your mise-en-place! Learn a little French cooking wizardry. Mise-en-place is a tray of ingredients prepared before you start your recipe. Literally translated mise-en-place means "to put in place." It is a great time-saving, organizational function of the French kitchen. Simply assemble all the ingredients your recipe requires in the exact amounts required, placing each ingredient in small bowls on a tray and check your list twice. The Kitchen Staff strongly urges you to prepare your Co au Vin utilizing this traditionally French method of preparation. Place the chicken bones in a roasting pan and heat in a 450-F degree oven for 30-minutes, stirring frequently until golden brown. Add flour, onion, carrots, celery, salt, pepper and wine to the pan of bones and mix well. Place back in the oven for an additional 5-minutes, then transfer all the ingredients to a stock pot. Add veal stock to stock pot with the wine, vegetables and bones. Over medium heat bring to a boil, stirring occasionally. Reduce heat and simmer for 1-hour. Strain the mixture through a fine strainer and adjust seasoning, yield should be about 2 cups of sauce. Add caramel coloring at this time adjust the color of the sauce, if desired. Kitchen Staff Tips: Roasting the bones is a necessary step for preparing a great stock or sauce. Dont skimp on the preparation time because youll only be short-changing the flavor. Speaking of flavor, all great chefs taste their recipes as they prepare them. So get out the spoon and taste-test with your partner as you complete each step in preparing your sauce! If you elect to use a non-alcohol substitute in your cooking, you will greatly change the flavor of the sauce. Use only those ingredients that you enjoy. As a final option you could exclude the veal stock and substitute water, understanding that the sauce is a pale substitute for the intended flavor. Stay Tuned! Part 2 of Coq au Vin will be published tomorrow. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
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Serving Size: 1 Cup (125g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 139 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 125.4mg | 4 % | |
Potassium 50.5mg | 1 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 12.3g | ||
Protein 1.4g | 2 % | |
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: 139
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