Photo: Lily Banse
Coq au vin with plump prunes
13 ingredients
Serves 4
openrecipes
Comforting, tasty chicken dish with delicious prunes and a rich red wine sauce - can be made two days in advance
Estimated Nutrition (whole recipe, rough)
1156
Calories
47g
Protein
44g
Fat
137g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 750ml bottle full-bodied red wine (needn't be expensive, just gutsy)
- 4 large chicken legs , halved (or 8 thighs), preferably free range
- 3 tbsp groundnut or vegetable oil
- 25g unsalted butter
- 2 plum tomatoes , roughly chopped
- 25g plain flour
- 1 bouquet garni with 2 bay leaves and 1 large sprig of thyme, optional
- zest of 1 orange removed with a vegetable peeler (so it doesn't dissolve completely)
- 20 very plump prunes , stoned
- cornflour , if needed
- sugar , to taste
- grated zest of half an orange
- handful of parsley , roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes