Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, coq au vin. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Coq Au Vin is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Coq Au Vin is something which I’ve loved my whole life.
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines. Ina Garten makes Coq au Vin, a French chicken and wine dish with mushrooms and bacon.
To get started with this recipe, we must prepare a few components. You can cook coq au vin using 14 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Coq Au Vin:
- Prepare 1/2 cup bacon
- Take 2 tbs olive oil
- Take 1 kg chicken tight fillet removed skin
- Get 1/4 cup cognac
- Take Salt and pepper
- Make ready 1 bay leaf
- Take 1/4 tsp thyme
- Prepare 20 small white onion, peeled
- Take 3 tbs flour
- Make ready 2 cups red wine
- Get 2 cups chicken stock
- Make ready 2 garlic
- Prepare 1 tbs tomato paste
- Take 350 g fresh botton mushroom
I consulted recipes from several sources to make this one. Learn how to make traditional Coq Au Vin (chicken in red wine) with this delicious French recipe. It's surprisingly easy to make, and slow-simmered in the most heavenly, rich, and flavorful red wine sauce. Such a simple dish - simple, slow-cooked chicken in wine.
Steps to make Coq Au Vin:
- Brown braised onions:
- In a frying pan heat olive oil, add parboiled onions, toss for several minutes until lightly browned. Add water to halfway up onions and add 1/2 tsp salt. Cover pan and simmer slowly for 25 minutes until onion tender. Set aside.
- Brown the mushroom:
- Heat butter and oil, hot toss in mushrooms and saute over high heat for 5 minutes or until lightly browned. Remove from the heat. Set aside.
- Brown the bacon. set aside.
- Brown the chicken, pour the cognac, salt &pepper, bay leaf and thyme.
- Place onion around the chicken and cook slowly for 10 minutes.
- Sprinkle flour over the chicken, mix well. Pour wine and stock and brown bacon, garlic, tomato pure. Simmer for 25 - 30 minutes.
- Removed chicken and add mushroom and simmer for 4 - 5 minutes. The sauce should be thick.
- To serve, put the chicken into the bowl and pour all the sauce over it. Garnish with parsley.
- Enjoy.
After that, the variations are endless. Try Simon Hopkinson's full-on version with button mushrooms and pancetta, or our. Coq au Vin is the epic French chicken braised in a rich red wine sauce. Chef John's recipe for the classic French dish coq au vin calls for chicken thighs, bacon, and a good amount of red wine. I had never made Coq au vin before and thought it sounded good.
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