Coq au Vin
Good nutritional profile
Chicken braised in wine.
Coq au vin is a French braise of chicken pieces simmered slowly in red wine and stock with bacon, mushrooms, pearl onions and herbs. It is high in protein, with fat mainly from the chicken skin, bacon and butter. Simmering does not remove all the alcohol: about a quarter can remain after an hour, so the dish is not alcohol-free.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 16g | 28.6% |
| Fat | 8g | 11.4% |
| Carbs | 5g | 1.7% |
| Simple Sugars | 1.75g | Estimate |
| Complex Carbs | 3.25g | Estimate |
| Water | 68g | 2.7% |
| Calories | 150 | 6.7% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 2.69 | g | 13.5% |
| Monounsaturated | 3.19 | g | 12.8% |
| Polyunsaturated | 1.39 | g | 10.7% |
| Omega-3 | 0.417 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| DHA | 3 | mg | 0.3% |
| Omega-6 | 0.973 | g | Estimate |
| Trans | 0.03 | g | 1.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.98 | mg |
| Vitamin E | 0.17 | mg |
| Selenium | 9.11 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 35.7 | mcg | 4.0% |
| vitamin B1 | 0.048 | mg | 4.0% |
| vitamin B2 | 0.101 | mg | 7.8% |
| vitamin B3 | 2.17 | mg | 13.6% |
| vitamin B6 | 0.139 | mg | 8.2% |
| vitamin B9 | 4.89 | mcg | 1.2% |
| vitamin B12 | 0.199 | mcg | 8.3% |
| vitamin C | 0.981 | mg | 1.1% |
| vitamin D | 0.071 (3 IU) | mcg | 0.5% |
| vitamin E | 0.171 | mg | 1.1% |
| vitamin K | 1.7 | mcg | 1.4% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 11.8 | mg | 1.2% |
| iron | 0.547 | mg | 3.0% |
| magnesium | 14.4 | mg | 3.6% |
| phosphorus | 89 | mg | 12.7% |
| potassium | 198 | mg | 7.6% |
| sodium | 275 | mg | 12.0% |
| zinc | 0.735 | mg | 6.7% |
| copper | 0.073 | mg | 8.1% |
| manganese | 0.087 | mg | 3.8% |
| selenium | 9.11 | mcg | 16.6% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 461 | mg | 65.9% | 162% |
| Isoleucine | 698 | mg | 49.9% | 131% |
| Leucine | 1222 | mg | 44.8% | 113% |
| Lysine | 1334 | mg | 63.5% | 156% |
| Methionine | 582 | mg | 55.4% | 142% |
| Phenylalanine | 1148 | mg | 65.6% | 158% |
| Threonine | 694 | mg | 66.1% | 156% |
| Tryptophan | 169 | mg | 60.4% | 144% |
| Valine | 763 | mg | 41.9% | 107% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Chicken thighs and legs 1.2 kg
- Dry red wine (Burgundy) 750 ml
- Smoked bacon or lardons 150 g
- Button mushrooms 250 g
- Pearl onions 200 g
- Onion 1, chopped
- Carrot 1, sliced
- Garlic 3 cloves
- Tomato paste 1 tbsp
- Plain flour 2 tbsp
- Butter 40 g
- Chicken stock 250 ml
- Bouquet garni (thyme, parsley, bay) 1
- Salt and black pepper to taste
Instructions
- 1
Season the chicken and brown it well in butter in a heavy pot, then set aside.
- 2
Fry the bacon, pearl onions and mushrooms until golden and reserve; soften the chopped onion, carrot and garlic in the same pot.
- 3
Stir in the tomato paste and flour, cook 1 minute, then pour in the red wine and stock and scrape up the browned bits.
- 4
Return the chicken and bacon, add the bouquet garni, cover and simmer gently for about 60 minutes until the chicken is very tender.
- 5
Add the browned mushrooms and pearl onions and cook a further 15 minutes.
- 6
Remove the chicken and reduce the sauce until glossy and slightly thickened; discard the bouquet garni.
- 7
Return the chicken to the sauce, adjust the seasoning and serve hot.