Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Coq au Vin
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1091
- Total Fat
- 67 g
- Saturated Fat
- 20 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 67 g
- Cholesterol
- 254 mg
- Sodium
- 1933 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1091
- Total Fat
- 67 g
- Saturated Fat
- 20 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 67 g
- Cholesterol
- 254 mg
- Sodium
- 1933 mg
Ingredients
Directions
- Heat a large casserole or skillet over medium high heat. Add bacon and cook until light brown and enough bacon fat has rendered to brown the chicken pieces. Season chicken with salt and pepper, add to skillet and brown on both sides, 3 to 4 minutes per side. Stir in onion, shallots and mushrooms, and saute, stirring occasionally, until vegetables, chicken, and bacon are all well browned, about 5 minutes. Add Cognac and ignite. When flames have died, add wine and cook over high heat until the wine is reduced by half, about 5 minutes. Stir in beef stock, glace de viande and bouquet garni. Stir well and season with salt and pepper. Reduce heat to medium low, cover and simmer until chicken is tender, 15 to 20 minutes, skimming surface to remove fat.
- Transfer chicken to a serving dish or individual plates and pour the sauce over the top. Sprinkle with parsley and serve with a rice pilaf and warm French bread.
