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Seafood Combination
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Coq au Vin
Yield: Makes 4 to 6 servings
Ingredients:
1/2
cup all-purpose flour
1-1/4
teaspoons salt
3/4
teaspoon black pepper
3-1/2
pounds chicken pieces
2
tablespoons butter or margarine
8
ounces mushrooms, cut in half if large
4
cloves garlic, minced
3/4
cup chicken broth
3/4
cup dry red wine
2
teaspoons dried thyme leaves
1-1/2
pounds red potatoes, quartered
2
cups frozen pearl onions (about 8 ounces)
Chopped fresh parsley (optional)
Preparation:
1.
Preheat oven to 350°F.
2.
Combine flour, salt and pepper in large resealable food storage bag. Add chicken, two pieces at a time. Seal bag; turn to coat. Repeat with remaining chicken. Reserve remaining flour mixture.
3.
Melt butter in ovenproof Dutch oven over medium-high heat. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned. Transfer to plate; set aside. Repeat with remaining pieces.
4.
Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes. Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute. Add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven. Add potatoes and onions; return to a boil. Remove from heat and add chicken, partially covering with liquid.
5.
Bake, covered, about 45 minutes or until chicken is cooked through (170°F for breast meat, 180°F for dark meat), and potatoes are tender. Transfer chicken and vegetables to shallow bowls. Spoon sauce over chicken and vegetables. Sprinkle with fresh parsley.
Nutritional Information:
| Serving Size: | |
| Sodium | 1154 mg |
| Protein | 70 g |
| Fiber | 1 g |
| Carbohydrate | 79 g |
| Cholesterol | 198 mg |
| Total Fat | 37 g |
| Calories | 960 |
Dietary Exchange:
| Meat | 8 |
| Vegetable | 1 |
| Starch | 5 |
| Fat | 3 |
This recipe appears in:
French
