Coq au Vin
This dish hails from Burgundy, where rich wines flow almost like water. It is simultaneously a dish of the farm and of the bourgeoisie--a fine coq au vin can go anywhere. Serve with our Baguette to soak up all the flavorful juices. It's also good with the Pommes Anna and a simple green salad. You can use precut chicken quarters--you just won't have the giblets. We've made the bouquet garni in leek leaves, but you can do it in cheesecloth, if you prefer. This dish must be made a day ahead.
Recipe by Cooking Light April 2001
Gallery
Credit:
Randy Mayor; Lydia DeGaris-Pursell
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
470 calories; calories from fat 32%; fat 16.5g; saturated fat 7g; mono fat 4.6g; poly fat 2.5g; protein 48g; carbohydrates 36.6g; fiber 2.5g; cholesterol 267mg; iron 7.8mg; sodium 1109mg; calcium 54mg.