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Recipe in: Chicken

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Coq au Vin

Total time: 90 minutes plus marinating
     Chicken in red wine.  Traditionally this would use a cock (rooster) and cook for several hours (as the coq would tend to be a tough old bird - but full of flavor).  You can use a whole, cut-up chicken, (broiler-fryer) or, do what I did, use skinless breasts and thighs.  Without the skin the flavors get deeper into the meat and we eliminate a lot of the fat. Use a full-bodied Burgundy or Cote de Rhone (or equivalent) for this.  Not expensive, but drinkable. Do not use 'cooking wine'.  The secret to this dish is the cocoa - it gives an amazing richness and depth of flavor.

Coq au Vin Ingredients:

 Instructions:

Note:  This serves 4.

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               Nutrition Information
            
 
Recipe serves 4  
         
Entire Recipe / per serving
Calories:  1691 / 422.5
Total Carbohydrates:  56 / 14
          Dietary Fiber: 3 / .75
Total Fat:  80 / 20
         Saturated Fat: 22 / 5.5
Cholesterol:  541 / 135.5
Protein:  166 / 41.5
Calcium:  133 / 33.5
Sodium:   1530 / 382.5

General Technical Details and Disclaimer:

**  The nutrition info assumes that 75% of the alcohol is cooked off after 1 hour

***    Discarded after cooking, not included in nutrition info

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/

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