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Stonewall Coq Au Vin Simmering - 18.5 Oz
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Simmering Sauce, Coq Au Vin
Serves 4-6. A French classic. Creators of specialty foods. Classic Coq Au Vin: Our true appreciation of French cooking inspired us to create this sauce. It is the traditional, somewhat elaborate and time consuming recipe made simple. All the complex flavors of red wine, mirepoix (minced onions, carrots and celery) and a little tomato blend make this a rich and truly flavorful sauce. stonewallkitchen.com.
Ingredients
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Serving Size: 0.5cup Servings Per Container: 4 |
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| Calories | Amount Per Serving
210 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 130 | |
| Total Fat | Amount Per serving 14g | 22% |
| Saturated Fat | Amount Per serving 7g | 35% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 30mg | 10% |
| Sodium | Amount Per serving 590mg | 25% |
| Total Carbohydrate | Amount Per serving 13g | 4% |
| Dietary Fiber | Amount Per serving 2g | 8% |
| Sugars | Amount Per serving 4g | |
| Protein | Amount Per serving 3g | 0% |
| Vitamin A | 40% | |
| Vitamin C | 8% | |
| Calcium | 4% | |
| Iron | 6% | |
Water, Red Wine, Onion, Unsalted Butter (Milk), Tomato Paste, Carrot, Garlic, Chicken Stock (Chicken Stock, Natural Flavor, Salt, Sugar, Yeast Extract), Canola Oil, Soy Sauce (Water, Wheat, Soybeans, Salt), Dried Garlic, Freeze Dried Mushrooms, Pure Cane Sugar, Gum Acacia, Xanthan Gum, Gluconic Acid, Dehydrated Onion, Spices.
Product Attributes
Directions
Season 3-1/2 to 4-1/2 lbs. chicken pieces with salt and pepper. Heat 2 Tbsp. olive oil and 1 Tbsp. unsalted butter in a large, heavy, straight-sided saute pan over medium-high heat until it shimmers. Add chicken pieces in small batches and cook until golden brown and crisp on all sides. Remove all but 2 Tbsp. of fat. Return chicken to pan and add one jar of Coq Au Vin Simmering Sauce. Reduce heat and simmer covered for 30 minutes. Remove lid and simmer an additional 15 minutes. Remove chicken to large serving platter and top with sauce, garnish with chopped parsley. Refrigerate after opening.
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