Coq aux légumes

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0% would make this recipe again

Chicken and vegetables cooked with white wine.

A sophisticated, yet kid-friendly dish, that can be made ahead and any left-over can be frozen, ... if there are any.

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Preparation : 15 min Cooking : 55 min
580 calories/serving
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Ingredients

3 tbsp olive oil 45 mL
4 chicken legs, with back, skinless 1.2 kg
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 shallots, finely chopped 80 g
4 cloves garlic, minced
1 3/4 tsp herbes de Provence 1 g
1 1/2 cup white wine 375 mL
1/2 cup chicken broth 125 mL
12 baby carrots, cut into pieces 360 g
24 pearl onions, peeled 300 g
20 small potatoes 900 g
1 can (398 mL size) artichoke hearts 6 units
2 tbsp Dijon mustard 30 g
2 tbsp Cognac, or brandy 30 mL
4 tsp cornstarch 10 g
4 tsp butter, unsalted, softened 18 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a large pan or in a Dutch oven over medium-high heat. Working in batches, add the chicken pieces and sauté thoroughly on each side until they are golden-coloured, about 10 min. Season with salt and pepper, then transfer the pieces to a plate and keep them warm.
  2. Add the shallots and garlic to the pan then sauté until softened, 2-3 min. Add some additional oil if necessary. Add the herbs and cook one more minute, with stirring. Pour in the wine and broth, then stir and scrape the bottom of the pan thoroughly. Put the chicken back into the pan, cover and simmer, basting occasionally with the pan juices, until the meat is nearly tender, 25 to 30 min.
  3. Add the carrots, pearl onions, small potatoes and artichokes, tucking them in and around the chicken pieces. Add salt and pepper to taste. Continue cooking, covered, until the vegetables are tender, 15 to 20 min. Add some broth if necessary.
  4. Using a slotted spoon, move the chicken and vegetables to a platter then keep warm. Whisk the mustard and Cognac into the remaining cooking juices, then bring to a boil.
  5. Put the cornstarch in a small cup, then knead the butter into it until they are well combined to make a beurre manié. Whisk the beurre manié slowly, a half-teaspoon at a time into the sauce to slightly thicken it. Adjust the seasoning. Return the chicken and vegetables to the pan and stir to coat them with the sauce. Serve immediately on the warmed plates.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (610 g)

Amount

% Daily Value

Calories

580

Fat

20 g

30 %

Saturated 5.1 g
+ Trans 0.1 g

26 %

Cholesterol

100 mg

Sodium

700 mg

29 %

Carbohydrate

67 g

22 %

Fibre

9 g

37 %

Sugars

10 g

Net Carbs

58 g

Protein

37 g

Vitamin A

105 %

Vitamin C

58 %

Calcium

12 %

Iron

31 %

Claims

This recipe is :
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Vitamin C, Vitamin K, Zinc
Good source of  :
Vitamin B12, Vitamin B2, Vitamin E
Source of  :
Calcium
Low  :
Calories, Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 4
Meat and Alternatives 3 ½
Fats 2

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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