Photo: K8
Coq au vin
22 ingredients
2 hr
Serves 4
openrecipes
Simon Hopkinson’s recipe for coq au vin emphasises the rustic charm and comforting flavour of classic French food.
Estimated Nutrition (whole recipe, rough)
1220
Calories
56g
Protein
32g
Fat
173g
Carbs
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Redcurrant | not in our table | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bottle good-quality red wine
- 1 tbsp redcurrant jelly
- 1 small onion
- 2 sticks celery
- 1 carrot
- 4 garlic
- 3-4 sprigs fresh thyme
- 2 bay leaves
- 2 cloves
- 4 large chicken
- 1 tbsp olive oil
- 100g/3½oz smoked pancetta
- salt and freshly ground black pepper
- 1 tbsp plain flour
- 25g/1oz butter
- 20 button onions
- 20 button mushrooms
- 3 tbsp cognac
- , for shallow frying olive oil
- 4 thick slices of good-quality white bread
- 3-4 tbsp chopped fresh parsley
- boiled or steamed potatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes