Mme Maigret’s Coq Au Vin
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 592.598 |
| Energy (kCal) | 32347.522 |
| Carbohydrates (g) | 5468.0334 |
| Total fats (g) | 146.2024 |
-
Cuisine
European >> French >> French
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Finely slice a carrot, a leek and an onion. Cut up a chicken of about 2kg into pieces. Put the vegetables, a bouquet of parsley and the chicken bones and skin into a pot. Add 300ml water and simmer for 30 minutes to obtain chicken stock. | 2. Meanwhile cut 2 carrots in round slices and chop 4 shallots and 2 garlic cloves. | 3. In another pot brown the remaining chicken pieces in 2 tablespoons lard (shortening) over a brisk heat. | 4. Take these out and put in the carrot slices and the chopped shallots and garlic. Reduce the heat and lightly brown for 10 minutes. | 5. Put the chicken pieces back into the pot. Sprinkle with 1 tablespoon flour and stir. | 6. Pour over the chicken stock – there should be about 100ml after reduction with the same quantity of Riesling. Season it with salt and pepper, little grated nutmeg and dried thyme. | 7. Cook for about 90 minutes (depending on the age of chicken). | 8. Take out the chicken pieces and place them on a warm dish. Thicken the sauce away from the heat with an egg yolk thinned with 100ml single cream. | 9. Finally, add the juice of lemon and 2 teaspoons sloe brandy. Pour the sauce over the chicken in its pot and serve. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken | 600 | - | - | - | - | ||
| carrot | 200 | 10496.0 | 2452.48 | 238.08 | 61.44 | ||
| leek | 100 | 5429.0 | 1259.35 | 133.5 | 26.7 | ||
| onion | 100 | 6400.0 | 1494.4 | 176.0 | 16.0 | ||
| shallot | 4 | 460.8 | 107.52 | 16.0 | 0.64 | ||
| garlic clove | 2 | - | - | - | - | ||
| lard may be | 2 | tablespoons | replaced | - | - | - | - |
| flour | 1 | tablespoon | 36.1425 | 7.9128 | 0.5876 | 0.1402 | |
| wine | 200 | 9082.0 | 129.06 | 19.12 | 0.0 | ||
| salt | 10 | - | - | - | - | ||
| pepper | 2 | 11.546 | 2.9417 | 0.4779 | 0.15 | ||
| nutmeg | 1 | 11.55 | 1.0844 | 0.1285 | 0.7988 | ||
| thyme | 1/3 | teaspoon | 0.2693 | 0.0652 | 0.0148 | 0.0045 | |
| egg yolk | 1 | 54.74 | 0.6103 | 2.6962 | 4.5118 | ||
| cream | 100 | ml | 334.7592 | 6.7459 | 3.6824 | 35.1801 | |
| lemon juice | 1 | tablespoon | 3.355 | 1.0523 | 0.0534 | 0.0366 | |
| brandy | 2 | teaspoons | - | - | - | - | |
| parsley | 20 | minced | 27.36 | 4.8108 | 2.2572 | 0.6004 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.