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Coq au vin

Chicken in wine

If you don't have cock at home, replace it with chicken, just note that cooking a chicken takes less time than cooking a cock 'til soft.

  • 800 g whole chicken, cut into pieces with the innards removed
  • 8 pcs shallots, cleaned and peeled
  • 4 clove garlic
  • 3 pcs carrots, cleaned, cut into large pieces
  • 5 pcs button mushrooms, washed but not cleaned
  • 8 pcs small potatoes, cleaned
  • 4 pcs black peppercorns
  • 2 tsp sea salt
  • 200 ml white wine
  • 200 ml chicken stock
  • 2 pcs bay leaf
  • 2 sprig thyme, fresh
  • 2 sprig rosemary

  1. Salt the cock overnight.
  2. Heat the oven to 240°C. Place the cock in a large oven dish. Add some olive oil and salt on it.
  3. Place the cock under the grill in the oven, until the skin gets some colour.
  4. Prepare a bouquet garni from the herbs.
  5. Lower the temperature to 180°C. Then take a ceramic or a Creuset pot. Place the cock in it with all other ingredients around it then add the liquid.
  6. Close the lid and place the pot in the oven for about 80 minutes.

Good points

  • Low in saturated fat
  • Low in sugar
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6

Preparation time: 120 min
Portions: 6
Difficulty: medium
Cuisine: International
General (in 1 portion)
Calories: 292.29 kcal
Carbohydrates: 26.79 g
Cholesterol: 89.5 mg
Sugar: 4.62 g
Protein: 35.24 g
Fat: 1.81 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com