Coq au Vin is a French classic. Using a whole frying chicken, bacon, brandy, red wine, pearl onions and herbs. Slow cooking was a very important tenderizing method when this dish originated. Farmers used this method as a way to cook old chickens that could no longer breed.
Yields about 6 servings.
Health Note: Chicken is a significant source of daily requirements of protein, niacin, B-6, B-12, vitamin D, iron and zinc. Ounce for ounce, skinless chicken is one of the lowest-fat meats around. Although breast meat definitely has the lowest fat content, even skinless dark meat is comparatively low in fat and high in iron and other essential vitamins and minerals. Plus, a good portion of the fat it does have is unsaturated — the good kind of fat. Prepared the right way, chicken is low in calories, cholesterol and has no carbohydrates. Chicken is the perfect ingredient in today’s most popular diet plans. Compared to popular cuts of steak, chicken (even with the skin on) has lower fat, and similar levels of protein, iron and minerals.