Classic Coq Au Vin
A traditional French dish of braised chicken cooked with wine, stock, and aromatic ingredients to create a rich and flavorful sauce.
Ingredients
| 1 | tablespoon canola oil |
|---|---|
| 2 | garlic cloves (pressed or chopped) |
| 4 | boneless skinless chicken, cut into pieces |
| 1 | teaspoon salt |
| ¼ | teaspoon ground black pepper |
| 1 ½ | red wine |
| 1 ½ | chicken stock |
| 1 | onion |
| 1 | tablespoon cornstarch |
| ⅓ | cup water |
Instructions
| 1. | In a large skillet, heat canola oil and garlic over medium-high heat. |
|---|---|
| 2. | Season chicken parts with salt and pepper, then saute them until they are lightly browned, for about 5 to 7 minutes. |
| 3. | Place the red wine in a shallow dish or bowl. |
| 4. | Dip the chicken pieces into the wine, one at a time, and return them to the skillet. |
| 5. | Add any remaining wine, chicken stock, and onions. Stir everything together and reduce the heat to medium. |
| 6. | Cover the skillet and let it cook for 30 minutes or until the chicken is cooked through and no longer pink inside. |
| 7. | In a small bowl, mix cornstarch with water, then add the mixture to the sauce to thicken it. Cook for an additional 2 to 3 minutes before serving. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 330.3 kcal |
| Protein | 53.9 g |
| Fat | 5.1 g |
| Carbohydrates | 5.3 g |
| Fiber | 0.2 g |
| Sugar | 1.6 g |
Published on Jul 20, 2024 by Luminița