Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, coq au vin. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
She begins by chopping up four ounces of bacon and cooking it. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Kosher salt and freshly ground black pepper Coq Au Vin or rooster with wine is a classic French dish that isn't as complicated as it sounds.
Coq Au Vin is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Coq Au Vin is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have coq au vin using 15 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Coq Au Vin:
- Make ready 500 ml Red Wine
- Make ready 25 ml Brandy (optional)
- Get 1 Carrot
- Prepare 2 Red Onions
- Make ready 6 Chicken thighs
- Make ready 3 rashers Thick Cut Streaky Bacon
- Get Butter
- Prepare 250 ml Chicken Stock
- Prepare 250 grams Button Mushrooms
- Prepare 2 cloves Garlic
- Take 3 sprigs Thyme
- Take 2 Bay Leaves
- Prepare Parsley
- Make ready 3 Large Potatoes (for the mash)
- Make ready Flour/Corn Starch (to thicken the sauce)
A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune (), coq au Riesling (), coq au pourpre or coq au violet (Beaujolais nouveau), coq au. Coq au vin and boeuf bourguignon are two of the best dishes in world cuisine. But since the wine is the most important flavoring in the dish, you must have a good tasting, full bodied red (Burgundy, if possible). If you don't want to spend a lot of money on an expensive wine, ask Trader Joe's to recommend one, or try an Aldi's wine.
Instructions to make Coq Au Vin:
- Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning).
- Once cooked remove the bacon with a slotted spoon so the fat stays in the pan.
- Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven.
- Once the chicken has a bit of colour to it, remove it.
- Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan.
- Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional).
- Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock)
- Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste.
- Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes).
- Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now.
- Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine.
- Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley.
- Serve with mashed potatoes.
- Tip#
- I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato.
- Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash.
Traditional coq au vin is thickened with butter and flour (beurre manie), but that doesn't work with many modern diets. I've given options for traditional, paleo, gluten-free, and dairy-free beurre manie so you can choose the option that works best for you. I always go for the paleo version. Coq au vin—literally "cock (rooster) with wine" in French—was originally developed as a way to make the tough meat of an older rooster edible. The most famous version of coq au vin is made with.
So that is going to wrap it up for this special food coq au vin recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
