Red wine chapon cocott
- Total time
- 20 min
- servings
- 4 servings
- Dish type
- Main dish
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Prep
20 min
Total time
20 min
Ingredients
Ingredients
- 1 1 Chapon of about 2 kg
- 30 cl 30 cl Red wine
- 20 cl 20 cl Poultry bud
- 30 g 30 g Butter
- 2 2 Carrots
- 6 6 Onions
- 1 1 Laurel leaf
- 1 1 spoon. Sour flour
- Salt
- Pepper
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Method
- 1
Cut the chapon into pieces. Melt the butter in a large casserole and brown the pieces of chapon for a few minutes. Season with salt and pepper and store out of the casserole.
- 2
Peel and cut the carrots into dice. Peel the onions. Add them to the pot and bring them back 5 min. Then add the flour, mix well and add the pieces of chapon. Pour the red wine and broth, add the bay leaf, mix and let reduce 10 min.
- 3
Cover the casserole and cook about 45 min over medium heat, mixing occasionally.
Nutrition
- calories
- 480 kcal
- fatContent
- 28 g
- fiberContent
- 2 g
- sugarContent
- 3 g
- sodiumContent
- 600 mg
- proteinContent
- 40 g
- cholesterolContent
- 140 mg
- carbohydrateContent
- 12 g
- saturatedFatContent
- 12 g
- unsaturatedFatContent
- 16 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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