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Ingredientes
- 8 x Rabbit thighs, skin on
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. Flour plus
- 2 Tbsp. Flour
- 1 x Egg
- 2 Tbsp. Lowfat milk
- 12 ounce Bacon minced
- 1 pt Pearl onions peeled
- 1 lb Domestic cap mushrooms thinly sliced
- 1/4 c. Minced shallots
- 2 Tbsp. Minced garlic
- 1 Tbsp. Minced fresh thyme
- 2 x Bay leaves
- 3 c. Fruity Riesling Wine
- 2 c. Brown chicken stock
- 2 Tbsp. Butter
- 1 Tbsp. Finely-minced parsley
Direcciones
- Season the rabbit with salt and pepper. In a shallow pan, add in 2 c. of the flour. Season with salt and pepper. In another shallow bowl, whisk the egg and lowfat milk together. Season with salt and pepper.
- Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.
- In a large warm oven-proof skillet with a lid, render the bacon till crispy, about 6 to 8 min. Remove the crispy bacon from the pan and reserve.
- Lay the rabbit, skin-side down in the warm bacon fat and brown the rabbit for 3 to 4 min on each side. Remove the rabbit from the pan and set aside. Add in the onions to the bacon fat and saute/fry for 2 min. Add in the mushrooms, shallots, and garlic. Saute/fry for 2 min. Season with salt and pepper. Add in the thyme and bay leaves. Add in the rabbit to the vegetable mix. Add in the wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit till very tender about 30 to 35 min, skimming off the fat. Remove the rabbit pcs from the pan and set aside.
- Blend the remaining flour and butter together into a smooth paste (beurre manie). Whisk the paste into warm liquid. Bring the liquid to a simmer and cook for 3 to 4 min. Add in the rabbit back to the pan and continue to cook for 5 min. Stir in the parsley. Season with salt and pepper if needed.
- Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 4 servings | |
| Calories 677 | |
| Calories from Fat 456 | 67% |
| Total Fat 50.76g | 63% |
| Saturated Fat 18.5g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 704mg | 235% |
| Sodium 1119mg | 47% |
| Potassium 721mg | 21% |
| Total Carbs 18.07g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.59g | 2% |
| Protein 35.7g | 57% |
