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Suggest a better description1 Peel the onion and garlic. Cut the chicken into pieces, remove the liver and keep to one side. Heat the oil in a pot and fry the pieces of chicken. When they are golden all over, add the garlic, onion, and diced bacon, then pour in the cup of brandy. Flambe. 2 When the flame goes out, sprinkle the flour over the pieces of chicken, stir with a wooden spoon for 2 minutes. Pour in the wine, season and add the bouquet garni. Cover the pan and cook for 2 hours. 3 Remove the pieces of chicken when they are tender, arrange on a serving dish and keep warm. Reduce the stock and remove the bouquet garni. 4 Wash and chop the liver and add to the pot. Cook for another ten minutes over a low heat. Pour the sauce over the pieces of chicken. Serve hot. In traditional free-range farming, good breeding cocks were kept as long as they were able to perform. They were several years old when they were killed, and required long, slow cooking.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 4 servings | ||
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Calories: 137 | ||
Calories from Fat: 92 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 50.8mg | 1 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.5g | ||
Protein 1.3g | 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: 137
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