Coq au Vin
Classic French braise of chicken in red wine with mushrooms, pearl onions, and bacon lardons.
- Total time
- 2 hr
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 550 kcal
Ingredients
Servings
Equipment
Dutch oven
Method
- Cook bacon until crispy. Remove, leave fat.
- Season chicken, brown in bacon fat on all sides. Remove.
- Sauté pearl onions and mushrooms 5 min. Add garlic 1 min.
- Add tomato paste and flour, stir 2 min. Pour wine and broth, scrape up bits.
- Return chicken and bacon. Add thyme, bay leaves. Simmer covered 60-75 min.
- Uncover, simmer 10 min to thicken. Remove bay leaves. Serve with crusty bread.
Nutrition per serving
- Calories
- 550
- Protein
- 40g
- Carbs
- 12g
- Fat
- 32g
- Fiber
- 2g
Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.
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