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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put chicken, carrots, celery, onion, leek, rosemary, thyme, bay leaves, and peppercorns in a large pot and cover completely with 5 cups of wine. | 2. Marinate in the refridgerator for 48 hours, turning the chicken occasionally. | 3. Strain the vegetables and chicken from the wine, and separate them into two bowls. | 4. Reserve the marinade. | 5. Pat the chicken dry and season wih salt and pepper. | 6. Allow the vegetables to drain and dry off. | 7. Heat 1 tablespoon vegetable oil in a large saute pan over high heat until lightly smoking. | 8. Add the chicken, skin down, in batches to avoid overcrowding, and brown on all sides. | 9. Transfer the chicken to a large saucepan or casserole. | 10. Heat the remaining oil in the saute pan, add vegetables, and saute over medium heat until they start to brown, about 15 minutes. | 11. Add the vegetables to the chicken pieces. | 12. Meanwhile, put the reserved marinade in a saucepan and reduce by half. | 13. Add the remaining wine and the demi-glace to the saucepan and bring to a low simmer. | 14. Pour over the chicken, set the casserole over medium heat, and simmer for 30 minutes. | 15. Strain the chicken and vegetables from the liquid, discarding the vegetables, and keep the chicken warm. | 16. Return the sauce to the casserole and cook over medium heat until it is reduced by about two thirds and has thickened (it should coat the back of a wooden spoon). | 17. Whisk in the softened butter and season to taste with salt and pepper. | 18. When ready to serve, return the chicken to the sauce and bring to a low simmer. | 19. Transfer the coq au vin to a large serving platter and garnish with the pearl onions, bacon, mushrooms, and sprigs of thyme or rosemary. | 20. Serve with mashed potatoes. | 21. Garnish: Preheat the oven to 350 degrees. | 22. In a medium oven proof saute pan, heat 1 tablespoon oil until lightly smoking, add the onions, and saute until lightly brown. | 23. Add the chicken stock, cover the pan with foil, and cook in the oven for 20 minutes or until the onions are tender when tested with the point of a knife. | 24. Heat 1 tablespoon oil in another saute pan and cook the bacon until it's just golden brown; do not let it become crisp. | 25. Transfer to a bowl and keep warm. | 26. Heat the remaining oil in the same pan until lightly smoking, then add the mushrooms and saute until soft. | 27. Season with salt and pepper and set aside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	9			8731.2198	6.936	667.8975	650.7615
chicken thigh	9			17938.8	32.2083	390.5766	1803.2571
carrot	2		cut	104.96	24.5248	2.3808	0.6144
celery	1	stalk	cut	10.24	1.9008	0.4416	0.1088
onion	1		cut	60.0	14.01	1.65	0.15
leek	1		sliced	54.29	12.5935	1.335	0.267
rosemary	2	sprigs		-	-	-	-
thyme	4	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
black peppercorn	1	tablespoon		0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
demi glace	5	cups		0.0	0.0	0.0	0.0
butter	1	tablespoon	softened	85.5	3.9285	2.6715	7.2
red wine	8	cups		-	-	-	-
salt black pepper			ground	0.0	0.0	0.0	0.0
vegetable oil	3	tablespoons		234.46400000000003	0.0	0.0	27.2
white pearl onion	24 -30	ounces	peeled	0.0	0.0	0.0	0.0
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
salt black pepper			ground	0.0	0.0	0.0	0.0
slab bacon	6	ounces	cut	0.0	0.0	0.0	0.0
shiitake mushroom	4	ounces	cut	38.5553	7.6997	2.5401	0.5557
button mushroom	4	ounces	quartered	0.0	0.0	0.0	0.0
thyme	6	sprigs		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.