Thursday, May 30, 2013

Coq Au Vin French Recipe

Chicken as you may know, is the most available of all kinds of meat in the grocery. A lot of people mostly children are fond of eating poultry due to its delicious taste and smooth meat properties. Its white meat also has the tenderness that no other can ever replace. The benefits of eating chicken has been proven years back and everybody loves to chomp this again and again because they have found it safe for every day consummation. There are lots of healthy advantages on eating chicken so if you are a chicken lover you must go through it.

For once, protein is the biggest use in our body and one of the benefits of eating chicken is that it contains the lean meat which has it. Scientists have discovered that it has the capacity to help obese to lose weight and others who wants to manage their figure. For more help in losing weight try Lean African Mango. It also has niacin which protects the body from cancer. Chicken also has selenium, an element that helps promote thyroid hormone metabolism which eventually controls the metabolic pathways. This also has anti-oxidant to defend the immunity of the body.

Other benefits of eating chicken are that it activates cells and molecules from the Vitamin B6 components of the chicken meat. This forms the cellular aspect of the body which repairs our blood vessels. Phosphorus, a unique component of element helps the body to have strong bones and muscles that may eventually ensure the better function of our inner organs. The chicken lean meat also has the capability to stimulate growth and development of the body and it’s primarily in charge with the most important body parts to unleash its energy functions. Are you looking for online cooking recipes? Well you're just a click away.


¼ lb. salt pork, diced
3 tablespoons butter
4 small shallots
8 small white onions
1 garlic clove, sliced
1 carrot, sliced
1 frying hen, cut into pieces
2 tablespoons all purpose flour
Sea salt
Pepper, freshly ground
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chervil
1 bay leaf
1/8 teaspoon dried thyme
1 cup red wine
1 tablespoon brandy
¼ lb. mushrooms

1. Heat the butter in a large saucepan over medium heat. Add the salt pork pieces and sauté until slightly golden.

2. Add the shallots, onions, garlic, and carrot. Sauté until tender. Do not brown. Remove the vegetables and pork with a slotted spoon.

3. Add the chicken and cook until browned. Sprinkle the chicken with the flour, salt, pepper, parsley, chervil, bay leaf, and thyme. Add the previously cooked vegetables back to the pan. Add the wine and brandy. Simmer for 40 to 45 minutes. In the last 5 minutes of cooking, add the mushrooms.

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