Guy's Coq Au Vin

Name: Guy's Coq Au Vin
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M1DT1H35M0.000S
Yield: 6 servings
Cuisine: french
Ingredients: 1 1/2 bottles French red wine, divided; 1 capon or chicken (4 pounds), cut into serving pieces; 6 tablespoons butter, divided; 6 strips bacon, chopped into 1-inch pieces; 1 large yellow onion, chopped; 3 sprigs fresh thyme; 3 bay leaves; 3 carrots, chopped into 1-inch pieces; 2 cloves garlic, chopped; 3 medium red potatoes, peeled and cut into 1-inch pieces; 1 (8-ounce) package white mushroom, sliced; 3 tablespoons all-purpose flour

Show: What Would Brian Boitano Make?

Episode: Handyman Special

Guy's Coq Au Vin

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

621

Total Fat

32

Saturated Fat

14

Carbohydrates

33

Dietary Fiber

4

Sugar

6

Protein

18

Cholesterol

87

Sodium

267

Total: 1 day 1 hr 35 min
Prep: 20 min
Inactive: 1 day
Cook: 1 hr 15 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

621

Total Fat

32

Saturated Fat

14

Carbohydrates

33

Dietary Fiber

4

Sugar

6

Protein

18

Cholesterol

87

Sodium

267

Total: 1 day 1 hr 35 min
Prep: 20 min
Inactive: 1 day
Cook: 1 hr 15 min

Ingredients

1 1/2 bottles French red wine, divided

1 capon or chicken (4 pounds), cut into serving pieces

6 tablespoons butter, divided

6 strips bacon, chopped into 1-inch pieces

1 large yellow onion, chopped

3 sprigs fresh thyme

3 bay leaves

3 carrots, chopped into 1-inch pieces

2 cloves garlic, chopped

3 medium red potatoes, peeled and cut into 1-inch pieces

1 (8-ounce) package white mushroom, sliced

3 tablespoons all-purpose flour

Directions

In a large container, pour in 1 bottle of wine and add the capon. Refrigerate, covered, for 24 hours.
Heat 3 tablespoons butter in a large skillet over medium-high heat. Remove the capon from the marinade, and reserve the marinade. Add the capon parts to the skillet and sear on all sides, about 5 minutes per side. About halfway through the searing process add the chopped bacon.
Put the capon marinade in a large Dutch oven over medium heat. Stir in the onion, thyme, bay leaves, carrots and garlic. Add the seared capon and bacon and pour in the remaining half bottle of wine to cover the capon. Partially cover the pot with a lid and let simmer for 45 minutes.
Add the chopped mushrooms and potatoes to the Dutch oven and let simmer for another 10 minutes. Add the roux, stir to combine and let simmer for another 10 minutes. Transfer to a large serving bowl and serve.
For Roux:
In a small pot, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and cook until thick and light brown in color. Whisk in about 1 cup of the simmering wine and stir until incorporated.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.