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Julia Child's Coq au Vin

 
One serving costs about $3.73 One serving costs about $3.73

$3.73 per serving

32 people like this recipe

32 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free,ketogenic lunch,main course,main dish,dinner Mediterranean,French,European
spoonacular Score:64%

Spoonacular Score: 64%

 

Julia Child's Coq au Vin might be just the main course you are searching for. For $3.73 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 620 calories, 31g of protein, and 41g of fat each. 32 people were impressed by this recipe. A mixture of chicken stock, wine, button mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is pretty good. Similar recipes include Julia Child’s Coq au Vin, Coq au Vin and the Julia Child 100, and Julia Child's Vichyssoise.

Champagne, Bordeaux, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Champagne Marc Hebrart Cuvee de Reserve Brut Premier Cru. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 48 dollars per bottle.

Champagne Marc Hebrart Cuvee de Reserve Brut Premier Cru

The signature are there, and there's a stealthy richness on the mid-palate; with five minutes in the glass it really exhales. A sumptuous yet articulate wine.

» Get this wine on Wine.com

Ingredients

Servings:
0.5 lb
0.5 lb bacon
bacon
2
2  bay leaves
bay leaves
2 Tbsps
2 Tbsps butter
butter
0.5 lb
0.5 lb trimmed button mushrooms
trimmed button mushrooms
3 lbs
3 lbs lean chicken legs
lean chicken legs
2 cups
2 cups chicken stock
chicken stock
some
some fresh parsley
fresh parsley
6
6  garlic cloves
garlic cloves
1 sprigs
1 sprigs fresh parsley
fresh parsley
20 large
20 large yellow pearl onions
yellow pearl onions
2 cups
2 cups red wine
red wine
some
some salt and pepper
salt and pepper
1 sprigs
1 sprigs fresh thyme sprigs
fresh thyme sprigs
0.5 lb bacon
0.5 lb
bacon
2  bay leaves
2
bay leaves
2 Tbsps butter
2 Tbsps
butter
0.5 lb trimmed button mushrooms
0.5 lb
trimmed button mushrooms
3 lbs lean chicken legs
3 lbs
lean chicken legs
2 cups chicken stock
2 cups
chicken stock
some fresh parsley
some
fresh parsley
6  garlic cloves
6
garlic cloves
1 sprigs fresh parsley
1 sprigs
fresh parsley
20 large yellow pearl onions
20 large
yellow pearl onions
2 cups red wine
2 cups
red wine
some salt and pepper
some
salt and pepper
1 sprigs fresh thyme sprigs
1 sprigs
fresh thyme sprigs
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Equipment

paper towels
paper towels
dutch oven
dutch oven
sauce pan
sauce pan
frying pan
frying pan
paper towels
paper towels
dutch oven
dutch oven
sauce pan
sauce pan
frying pan
frying pan


Instructions

  1. Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.
  2. Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.
  3. Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.
  4. Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve with potatoes or egg noodles.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.73
Ingredient
½ pounds bacon
2 bay leaves
2 Tbsps butter
½ pounds trimmed button mushrooms
3 pounds lean chicken legs
2 cups chicken stock
some fresh parsley
6 garlic cloves
1 sprig fresh parsley
20 larges yellow pearl onions
2 cups red wine
1 sprig fresh thyme sprigs
Price
$2.92
$0.04
$0.24
$1.26
$2.22
$1.54
$0.95
$0.40
$0.04
$6.43
$6.26
$0.05
$22.36
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Nutritional Information

Quickview
619k Calories
30g Protein
40g Total Fat
17g Carbs
13% Health Score
Limit These
Calories
619k
31%

Fat
40g
63%

  Saturated Fat
13g
84%

Carbohydrates
17g
6%

  Sugar
6g
8%

Cholesterol
157mg
53%

Sodium
712mg
31%

Alcohol
8g
47%

Get Enough Of These
Protein
30g
61%

Vitamin K
72µg
69%

Selenium
37µg
53%

Vitamin B3
10mg
53%

Vitamin B6
0.81mg
40%

Phosphorus
364mg
36%

Vitamin B2
0.49mg
29%

Potassium
826mg
24%

Vitamin B5
2mg
22%

Vitamin B1
0.32mg
21%

Zinc
3mg
20%

Vitamin C
15mg
19%

Manganese
0.34mg
17%

Copper
0.31mg
16%

Vitamin B12
0.94µg
16%

Magnesium
58mg
15%

Iron
2mg
13%

Vitamin A
618IU
12%

Folate
42µg
11%

Fiber
2g
9%

Calcium
59mg
6%

Vitamin E
0.64mg
4%

Vitamin D
0.43µg
3%

covered percent of daily need

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