Coq au Vin

Health score
34%
Coq au Vin
45 min.
4
1132kcal

Suggestions


Coq au Vin, a classic French dish, is the perfect blend of rustic charm and culinary sophistication that will transport your taste buds straight to the heart of France. As you savor the tender roasted chicken bathed in a rich red wine sauce, you'll understand why this dish is regarded as one of the quintessential comforts of French cuisine.

This wonderfully hearty recipe showcases the joy of slow cooking, where everyday ingredients like chicken, mushrooms, and aromatic herbs come together to create an extraordinary meal. The luscious flavors of bacon, thyme, and bay leaves combine beautifully with the deep, complex notes of a good Pinot Noir or Burgundy wine. The incorporation of Calvados, an apple brandy, brings an unexpected twist of sweetness that perfectly balances the dish's savory elements.

While it may seem like a culinary endeavor for the seasoned chef, Coq au Vin can be approachable for home cooks, allowing you to impress friends and family with a true taste of French dining. Best of all, it’s incredibly versatile, making it a wonderful option for lunch or dinner alike. Serve it alongside crusty bread or creamy mashed potatoes to soak up every last drop of that exquisite sauce. Dive into this flavorful adventure and discover the true delight of homemade Coq au Vin!

Ingredients

  •  bacon cut into 1-inch pieces
  •  bay leaves 
  • 0.8 teaspoon pepper black divided
  • 0.5 cup calvados (apple brandy)
  • 750 milliliter wine dry red hearty (Pinot Noir or Burgundy)
  • cups fat-skimmed beef broth fat-free divided
  • tablespoons flour all-purpose
  •  garlic clove halved
  • large leek 
  • 24 ounce mushrooms stemmed
  • 12  parsley 
  • pound roasting chickens 
  • 0.8 teaspoon sea salt divided
  • 12  thyme sprigs 
  • tablespoons butter unsalted divided

Equipment

  • bowl
  • frying pan
  • whisk
  • dutch oven

Directions

  1. To make the bouquet garni, remove and reserve 8 leek leaves; remove white portion of leek leaves (reserve remaining leaves for another use). Flatten leek leaves.
  2. Place 3 thyme sprigs, 3 parsley sprigs, and 1 bay leaf lengthwise in each of 4 leek leaves. Top each filled leaf with one of the remaining leek leaves. Tie with string at 2-inch intervals.
  3. Rinse chicken with cold water; pat dry. Trim excess fat.
  4. Remove and reserve giblets; discard neck.
  5. Remove skin; cut chicken into quarters. Mince giblets; set aside.
  6. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  7. Heat 1 tablespoon butter in a large Dutch oven over medium heat.
  8. Add chicken to pan; cook 10 minutes, browning on all sides.
  9. Remove from pan.
  10. Add bacon; cook until crisp. Return chicken to pan.
  11. Add bouquet garni, giblets, Calvados, 2cups broth, wine, and garlic; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.
  12. Remove chicken from wine mixture; cover and refrigerate. Cover and chill wine mixture 8 to 24 hours. Discard bouquet garni. Skim solidified fat from surface; discard.
  13. Combine mushrooms and 2 cups broth in a large nonstick skillet; bring to a boil. Partially cover, reduce heat, and simmer for 30 minutes. Uncover and cook 10 minutes or until liquid almost evaporates.
  14. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  15. Bring wine mixture to a boil. Reduce heat, and simmer for 20 minutes.
  16. Combine 2 tablespoons butter and flour in a small bowl; work into a paste with fingers or a fork.
  17. Add 1/4 cup wine mixture, stirring with a whisk until well-blended.
  18. Add butter mixture to wine mixture; bring to a boil. Reduce heat, and simmer 10 minutes. Return chicken and mushrooms to pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thoroughly heated.
  19. Wine Note: The quintessential French comfort food, Coq au Vin is traditionally served with a red Burgundy. An exemplary choice would be a sublime, earthy wine like Domaine de l'Arlot Nuits-St.- Georges Clos des Frets Premier Cur ($50). But a more hearty Rhne wine such as Domaine Santa Duc Ctes-du-rhne ($9
  20. would be nearly as good, and its price is a little more in keeping with the accessibility of the dish.

Nutrition Facts

Calories1132kcal
Protein28.38%
Fat61.44%
Carbs10.18%

Properties

Glycemic Index
73.25
Glycemic Load
6.46
Inflammation Score
-10
Nutrition Score
45.653042917666%

Flavonoids

Petunidin
6.31mg
Delphinidin
7.95mg
Malvidin
49.91mg
Peonidin
3.52mg
Catechin
14.65mg
Epicatechin
20.28mg
Apigenin
6.54mg
Luteolin
1.47mg
Isorhamnetin
0.04mg
Kaempferol
1.26mg
Myricetin
1.1mg
Quercetin
1.18mg

Nutrients percent of daily need

Calories:1132.4kcal
56.62%
Fat:63.15g
97.15%
Saturated Fat:20.87g
130.41%
Carbohydrates:23.53g
7.84%
Net Carbohydrates:20.2g
7.35%
Sugar:5.51g
6.12%
Cholesterol:310.97mg
103.66%
Sodium:1650.62mg
71.77%
Alcohol:29.99g
100%
Alcohol %:3.71%
100%
Protein:65.63g
131.27%
Vitamin B3:29.54mg
147.69%
Selenium:63.02µg
90.03%
Vitamin A:4201.23IU
84.02%
Vitamin B2:1.37mg
80.46%
Phosphorus:758.82mg
75.88%
Vitamin B6:1.42mg
71.21%
Vitamin K:71.51µg
68.1%
Vitamin B12:3.85µg
64.09%
Vitamin B5:6.36mg
63.6%
Copper:0.89mg
44.29%
Iron:7.75mg
43.08%
Folate:162.57µg
40.64%
Potassium:1404.65mg
40.13%
Zinc:5.46mg
36.4%
Vitamin C:26.17mg
31.72%
Vitamin B1:0.44mg
29.66%
Manganese:0.59mg
29.59%
Magnesium:102.51mg
25.63%
Fiber:3.33g
13.3%
Calcium:98.96mg
9.9%
Vitamin E:0.72mg
4.83%
Vitamin D:0.52µg
3.46%
Source:My Recipes