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Coq au Vin with Seasonal Root Vegetables
Coq au Vin with Seasonal Root Vegetables

Coq au Vin with Seasonal Root Vegetables
A classic French dish with a twist, featuring tender chicken cooked in red wine with seasonal root vegetables.
Coq au Vin with Seasonal Root Vegetables

This meal provides a balanced intake of protein, carbohydrates, and vegetables, essential for recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 4
    item
     chicken thigh
  • 500
    ml
     red wine
  • 200
    g
     carrot
  • 150
    g
     turnip
  • 2
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     mushroom
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 2
    item
     bay leaf
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Coq au Vin with Seasonal Root Vegetables
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chicken thighs and brown on all sides. Remove and set aside.
  3. In the same pot, add onions, garlic, carrots, turnips, and mushrooms. Sauté until onions are translucent.
  4. Return chicken to the pot. Add red wine, thyme, bay leaves, salt, and pepper.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for about 60 minutes until chicken is tender.
  6. Remove bay leaves before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 600 kcal 50 kcal
Protein 40 g 3.3 g
Fibre 7 g 0.6 g
Salt 2 g 0.2 g
Sugar 8 g 0.7 g
Carbohydrates 45 g 3.8 g
Fat 25 g 2.1 g
  • 4
    item
     chicken thigh
  • 500
    ml
     red wine
  • 200
    g
     carrot
  • 150
    g
     turnip
  • 2
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     mushroom
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 2
    item
     bay leaf
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chicken thighs and brown on all sides. Remove and set aside.

In the same pot, add onions, garlic, carrots, turnips, and mushrooms. Sauté until onions are translucent.

Return chicken to the pot. Add red wine, thyme, bay leaves, salt, and pepper.

Bring to a boil, then reduce heat to low. Cover and simmer for about 60 minutes until chicken is tender.

Remove bay leaves before serving.

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