Coq au Vin Recipe

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Coq au Vin
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Ingredients:

Directions:

  1. Combine the flour, salt, and pepper on a large plate. Dredge the chicken pieces in the flour. In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil. Brown the chicken pieces until golden brown on all sides. Remove the chicken pieces and set aside. Wipe the pan clean with a paper towel. In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and saute until golden brown. Add the mushrooms and ham and saute for 2 minutes. Add the garlic and, when fragrant, add the brandy and thyme and reduce for 2 minutes. Add the red wine, stock, tomato paste, and bay leaves. Bring to a simmer and add the chicken pieces. Cover and cook slowly for about 35 minutes, or until chicken meat comes off the bone easily. Remove the bay leaves. Adjust the seasoning with salt and pepper to taste. Sprinkle with chopped parsley. Serve with mashed potatoes or egg noodles.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3748.03 Kcal (15692 kJ)
Calories from fat 1059.7 Kcal
% Daily Value*
Total Fat 117.74g 181%
Cholesterol 1531.4mg 510%
Sodium 5718.45mg 238%
Potassium 6498mg 138%
Total Carbs 98.27g 33%
Sugars 8.67g 35%
Dietary Fiber 9.83g 39%
Protein 413.1g 826%
Vitamin C 33.4mg 56%
Iron 14.5mg 80%
Calcium 252.2mg 25%
Amount Per 100 g
Calories 115.51 Kcal (484 kJ)
Calories from fat 32.66 Kcal
% Daily Value*
Total Fat 3.63g 181%
Cholesterol 47.19mg 510%
Sodium 176.23mg 238%
Potassium 200.26mg 138%
Total Carbs 3.03g 33%
Sugars 0.27g 35%
Dietary Fiber 0.3g 39%
Protein 12.73g 826%
Vitamin C 1mg 56%
Iron 0.4mg 80%
Calcium 7.8mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 84
    Points
  • 78
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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