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Coq au Vin with Seasonal Vegetables
Coq au Vin with Seasonal Vegetables

Coq au Vin with Seasonal Vegetables
A classic French dish with a twist, featuring chicken braised in red wine with autumn vegetables.
Coq au Vin with Seasonal Vegetables
Ingredients:
1
Servings
  • 4
    item
     chicken thigh
  • 500
    ml
     red wine
  • 200
    g
     carrot
  • 150
    g
     mushroom
  • 2
    item
     onion
  • 3
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 2
    item
     bay leaf
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
  • 300
    g
     potato
Preparation Time: 120 minutes
Coq au Vin with Seasonal Vegetables
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chicken thighs and brown on all sides. Remove and set aside.
  3. In the same pot, add onions, garlic, carrots, and mushrooms. Sauté until onions are translucent.
  4. Return chicken to the pot. Add red wine, bay leaves, thyme, salt, and pepper.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
  6. Add potatoes and cook for an additional 30 minutes until tender.
  7. Remove bay leaves before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 1100 kcal 92 kcal
Protein 80 g 6.7 g
Fibre 12 g 1.0 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 90 g 7.5 g
Fat 50 g 4.2 g
  • 4
    item
     chicken thigh
  • 500
    ml
     red wine
  • 200
    g
     carrot
  • 150
    g
     mushroom
  • 2
    item
     onion
  • 3
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 2
    item
     bay leaf
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
  • 300
    g
     potato
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chicken thighs and brown on all sides. Remove and set aside.

In the same pot, add onions, garlic, carrots, and mushrooms. Sauté until onions are translucent.

Return chicken to the pot. Add red wine, bay leaves, thyme, salt, and pepper.

Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.

Add potatoes and cook for an additional 30 minutes until tender.

Remove bay leaves before serving.

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