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Suggest a better descriptionIn a paper bag, mix flour, caribe and salt. Dredge chicken in flour mixture. Meanwhile, heat butter in a large, deep, heavy skillet over medium-high heat. Add chicken and cook until browned on all sides, turning as needed; adjust heat as necessary to prevent overbrowning. Then add cognac to hot skillet and flame carefully, keeping a lid nearby to put out flames if they rise too high. When flames die out, stir in garlic, bay leaf, thyme, 3 Tbs parsley, onions, mushrooms, bacon and a generous grinding of black pepper. Pour wine over all. Bring to a boil, then reduce heat, cover and simmer about 45 minutes until chicken is tender and sauce is thickened. Meanwhile, prepare Fried Croutons, if desired. To serve, place chicken on a large warmed platter and cover with sauce, arranging onions decoratively around chicken. Sprinkle croutons (if used) over top, then sprinkle with remaining 1 tablespoon parsley. Makes 6 servings. FRIED CROUTONS: In a skillet, toast French bread cubes in a mixture of half melted butter and half olive oil until light golden brown on all sides, stirring as needed. Cool. From the
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 962 | ||
Calories from Fat: 872 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.9g | 129 % | |
Saturated Fat 59g | 295 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 244.2mg | 75 % | |
Sodium 148.5mg | 5 % | |
Potassium 86.2mg | 2 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 9.8g | ||
Protein 2.4g | 3 % | |
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: 962
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