Coq au vin
130 min445 kcal each
Chicken simmered in red wine with lardons, mushrooms and small onions, the Burgundian way.
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Plan this recipeIngredients
for 6 servings- Chicken thighs, boneless and skinless1.20 kg
- Bacon150 g
- Red wine (Burgundy or Pinot Noir)750 ml
- Mushrooms250 g
- Small onions or shallots, peeled200 g
- Carrot1 piece
- Garlic3 clove
- Plain flour30 g
- Butter30 g
- Hot low-sodium stock (chicken or beef)200 ml
- Fresh thyme3 sprig
- Bay leaf2 piece
- Salt1½ tsp
- Black pepper½ tsp
Method
Prep 25 min · cook 105 min- Cut the bacon into lardons and slice the carrot.
- Brown the lardons in a casserole, lift them out and brown the chicken in their fat, in batches. Set aside.
- Brown the small onions and the halved mushrooms in the butter for 5 minutes and set them aside too.
- Soften the carrot and garlic in the pot, stir in the flour, then pour in the wine and stock, scraping the bottom.
- Return the chicken and lardons with the thyme and bay leaf, season, cover and simmer for 1 hour.
- Add the onions and mushrooms and simmer uncovered for 20 minutes, until the sauce coats a spoon. Serve with potatoes or bread.
Nutrition
per servingCal
445
Protein
46g
Carbs
14g
Fat
22g
Of 22g of fat per serving, 8g is saturated.
