L'état sauvage coq au vin Recipe
An unconventional Coq au vin that receives rave reviews. Really quick and easy, maybe an hour to prep and cook all together.
The resulting sauce can be mad into a stunning mushroom sauce.
Ingredients
- One cut up chicken
- 2 Bay leaves
- 1/4 cup veg or olive oil
- 4 garlic cloves
- 1 onion
- 4 tblspoons Turmeric
- 1 pinch Jamaica Jerk seasoning
- 1 tblspoon lemon pepper
- 2 cups dry red wine
- a Little water
Directions
- Heat the oil in the 5 inch deep cooking vessel (whatever you have) add the seasonings and garlic.
- when the oil is hot (but heated slowly to distribute the flavors) brown the chicken, turning every 5 min or so until all sides have been coated and appear seared.
- Turn fire to high.
- Pour in the wine. (Then give everybody a little wine)
- Add a little water - 1/4 to 1/3 cup.
- Cover.
- Chop onion in chunks and distribute around chicken in sauce.
- Salt and Pepper to taste.
- Cover.
- Turn fire to med-high to prevent scorching but keep boiling. Pan cover should be tight.
- Serve with stuffing, yams, potatoes, rice or whatever you desire.
- Boil for 30-45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 703g | |
| Recipe makes 4 servings | |
| Calories 777 | |
| Calories from Fat 419 | 54% |
| Total Fat 46.48g | 58% |
| Saturated Fat 13.3g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 232mg | 10% |
| Potassium 779mg | 22% |
| Total Carbs 6.24g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.8g | 1% |
| Protein 57.88g | 93% |
