Wayne Gisslen

Coq au Vin

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Preparation info
  • portions:

    12

    portion size: ¼ chicken, 2½ fl oz 75 ml ) sauce
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
12

Method

  1. Cut the salt pork or bacon into bâtonnet shapes, 1 × ¼ × ¼ in. (2 × ½ × ½ cm).
  2. Place the bacon pieces in a saucepan. Cover with cold water. Bring to a boil and drain.
  3. Add the oil to a large sauté pan and place over moderate heat. When hot, add the blanched bacon. Sauté until lightly browned. Remove with a slotted spoon and set aside.
  4. Increas

Per serving: Calories, 690; Protein, 50 g; Fat, 41 g (54% cal.); Cholesterol, 165 mg; Carbohydrates, 10 g; Fiber, 2 g; Sodium, 480 mg.