Coq Au Vin

Jul 24, 2012 @ 10:44 AM
Posted by Johnny Zone, Special Contributor

Nutrition

Cal/Serving: 1,551
Daily Value: 78%
Servings: 6

High-Fiber
Dairy-Free

Fat	52g	80%
Saturated	14g	69%
Trans	0g	0%
Carbs	93g	31%
Fiber	8g	30%
Sugars	17g	0%
Protein	87g	174%
Cholesterol	368mg	123%
Sodium	1502mg	63%
Calcium	191mg	19%
Magnesium	160mg	40%
Potassium	2339mg	67%
Iron	8mg	46%
Zinc	8mg	55%
Vitamin A	12672IU	253%
Vitamin C	32mg	53%
Thiamin (B1)	1mg	62%
Riboflavin (B2)	1mg	84%
Niacin (B3)	29mg	147%
Vitamin B6	2mg	102%
Folic Acid (B9)	157µg	39%
Vitamin B12	2µg	37%
Vitamin D	0µg	0%
Vitamin E	1mg	7%
Vitamin K	22µg	28%
Fatty acids, total monounsaturated	21g	0%
Fatty acids, total polyunsaturated	11g	0%

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INGREDIENTS

1 head garlic
16 sprigs thyme
3 fresh bay leaves
1 tablespoon whole black peppercorns
1/2 tablespoon whole white peppercorns
8-12 chicken drumsticks
4-6 bone-in, skin-on chicken thighs
2 cups all-purpose flour, for dredging
Vegetable oil, for frying the chicken
6 large onions, diced
6 large carrots, diced
3 liters burgundy wine
2 quarts veal or chicken stock
2 quarts chicken stock

DIRECTIONS

Place the garlic, thyme, bay leaves, and peppercorns into a cheesecloth and tie like a tea bag with some kitchen twine. Dredge the chicken drumsticks and thighs in the flour, shaking off excess flour.

Heat a very large pot filled with enough oil to cover the bottom of the pan. Fry all of the chicken until golden on the outside, but still raw in the middle. Carefully drain off all oil from the pan but do not wash out the pan.

Add the onions and carrots to the pan and sweat for 1-2 minutes over low heat. Add the crisped chicken to the pan and deglaze with the wine. Add the veal stock and chicken stock, bring up to a simmer and cook until the chicken is so tender that it can be eaten with a spoon, roughly 2-3 hours.