Chicken in Wine (French) - Coq Au Vin

Add sophistication to a home-cooked meal with this dish that can even have a famous French Restaurant saying "Oui, oui!".

90 minutes Prep: 60 minutes Cook: 30 minutes

738 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	tablespoon	butter
1	tablespoon	vegetable oil
125	g	salt pork	ham, or bacon, chopped
12	each	onions
1-2	garlic	cloves	crushed
3	cups	mushrooms, canned
3	pounds	chicken	jointed, or 6 chicken pieces
1/2	cup	flour, all-purpose	seasoned
3/4	teaspoons	salt
1	x	black pepper	freshly ground
1/2	teaspoon	thyme leaves
2	whole	bay leaves
2	sprigs	parsley leaves
1/4	cup	brandy
1	bottle	red wine	prefer claret or burgundy
1	teaspoon	sugar
2	teaspoons	flour, all-purpose
1/4	cup	parsley leaves	finely chopped

Directions

Heat butter and oil in pan, fry pork, onions, garlic. Add mushrooms, fry gently, remove ingredients from pan. Dredge chicken pieces in seasoned flour and sauté in the pan for 5 - 10 minutes until well brown. Return mushrooms, onions and pork to pan, add salt, pepper, thyme, bay leaves and parsley. Cover and cook over low heat for 20 - 30 minutes.

Warm brandy, ignite and add to the pan, allow to burn for 1 minute, then extinguish by pouring in the red wine. Add sugar.

Blend flour with some of the liquid, add to dish, stir till thickened. Serve hot, garnish with finely chopped parsley and mashed potatoes.

Serves 6

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Nutrition Facts

Serving Size 549g

Amount per Serving

Calories 738 43% of calories from fat

	% Daily Value*
Total Fat 35.0g	54%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 212mg	71%
Sodium 877mg	37%
Total Carbohydrate 34.0g	11%
Dietary Fiber 6.0g	24%
Sugars 12.0g
Protein 69.0g	138%

Vitamin A	16%		Vitamin C	40%
Calcium	12%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

Reviewed by skitmom