Coq au Vin
Need a dairy free main course? Coq au Vin could be an outstanding recipe to try. For $2.08 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 62g of protein, 19g of fat, and a total of 541 calories. A couple people made this recipe, and 96 would say it hit the spot. It is brought to you by The Vintage Mixer. Head to the store and pick up bacon, potatoes, green bell pepper, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. With a spoonacular score of 91%, this dish is spectacular. Coq au Vin, Coq Au Vin, and Coq au Vin are very similar to this recipe.
Servings: 6
Ingredients:
4 slices of bacon
1 (10 oz) can beef consommé (or you can use 1 can of beef broth- I've made it both ways)
3 large carrots, sliced
1 cup dry red wine
3/4 cup flour
2 cloves of garlic, minced
1 small green pepper, chopped
2 tablespoons olive oil
1 teaspoon freshly ground pepper
polenta, rice, or potatoes to serve this over
3 1/2 lbs of assorted chicken pieces (I used thighs and breasts - both boneless, skinless)
1 small yellow onion, chopped (about 1 cup)
1 1/2 teaspoons ssalt
Equipment:
paper towels
frying pan
Cooking instruction summary:
Cook bacon in a large skillet over medium heat until crisp; drain on a paper towel, reserving the drippings in the skillet. Caorsley crumble bacon and set aside.Combine flour, salt and pepper in a large zip lock bag. Add chicken, seal, and shake well to coatAdd olive oil to drippings in skillet (**if you're skillet is not large enough to have just one layer of chicken you may use two skillets). Brown chicken on both sides of medium-high heat.Top the chicken with carrots and next three ingredients. Pour beef consommé or broth over vegetables and chicken. Cover and simmer for about 45 minutes. Check periodically to see if more liquid needs to be added. You may need to add a small amount of water.Uncover and pour wine over the chicken and vegetables. Sprinkle with bacon and cook for about 15-20 more minutes. Serve over rice, polenta or poatoes (we actually had this served with French Fries when we traveled to France!)
Step by step:
1. Cook bacon in a large skillet over medium heat until crisp; drain on a paper towel, reserving the drippings in the skillet. Caorsley crumble bacon and set aside.
2. Combine flour, salt and pepper in a large zip lock bag.
3. Add chicken, seal, and shake well to coat
4. Add olive oil to drippings in skillet (**if you're skillet is not large enough to have just one layer of chicken you may use two skillets). Brown chicken on both sides of medium-high heat.Top the chicken with carrots and next three ingredients.
5. Pour beef consommé or broth over vegetables and chicken. Cover and simmer for about 45 minutes. Check periodically to see if more liquid needs to be added. You may need to add a small amount of water.Uncover and pour wine over the chicken and vegetables. Sprinkle with bacon and cook for about 15-20 more minutes.
6. Serve over rice, polenta or poatoes (we actually had this served with French Fries when we traveled to France!)
Nutrition Information:
covered percent of daily need
Related Videos:
Coq Au Vin Recipe | ENTERTAINING WITH BETH
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Coq Au Vin - Chicken Braised with Bacon, Mushrooms & Red Wine
