Alton Brown's Coq Au Vin Recipe

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Alton Brown's Coq Au Vin
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Ingredients
18
Count
Nutrition
693
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper.
  2. Place the chicken pieces, a few at a time, into a large sealable plastic bag along with the flour.
  3. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
  4. Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the bacon.
  5. Cover and cook until the water is gone, and then continue to cook until the bacon cubes are golden brown and crispy, approximately 8 to 10 minutes.
  6. Remove the salt pork from the pan and set aside.
  7. In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside.
  8. Brown the chicken pieces on each side until golden, working in batches if necessary to not overcrowd the pan.
  9. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
  10. Add the mushrooms to the same pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes.
  11. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
  12. Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine.
  13. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine.
  14. Cover and refrigerate overnight.
  15. The next day, preheat the oven to 325 degrees F.
  16. Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
  17. Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm.
  18. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf.
  19. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
  20. Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through.
  21. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 693.44 Kcal (2903 kJ)
Calories from fat 197.01 Kcal
% Daily Value*
Total Fat 21.89g 34%
Cholesterol 199.26mg 66%
Sodium 990.83mg 41%
Potassium 1648.67mg 35%
Total Carbs 66.04g 22%
Sugars 27.2g 109%
Dietary Fiber 13.29g 53%
Protein 54.38g 109%
Vitamin C 44.4mg 74%
Vitamin A 0.2mg 8%
Iron 2.4mg 14%
Calcium 176.1mg 18%
Amount Per 100 g
Calories 72.55 Kcal (304 kJ)
Calories from fat 20.61 Kcal
% Daily Value*
Total Fat 2.29g 34%
Cholesterol 20.85mg 66%
Sodium 103.66mg 41%
Potassium 172.48mg 35%
Total Carbs 6.91g 22%
Sugars 2.85g 109%
Dietary Fiber 1.39g 53%
Protein 5.69g 109%
Vitamin C 4.6mg 74%
Iron 0.3mg 14%
Calcium 18.4mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
    Points
  • 17
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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