giftfilms.blogg.se - French coq au vin

#FRENCH COQ AU VIN SKIN#

For this recipe, you will need a large skillet or Dutch oven (with a lid) that can go from the stove-top to the oven.Ĭoq Au Vin Rouge truly is a delicious, hearty and comforting recipe.

Instead, we’re using bacon here to recreate lardons sticks. Lardons is slab bacon sliced into matchsticks.

In France, “lardons” are used in this recipe.

#FRENCH COQ AU VIN SKIN#

Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.

Take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature.

Add the caramelised onions and croutons on top as a garnish. To serve, place the chicken in the pan with the sauce. As soon as the sauce boils it is ready to serve. Add the bacon and mushroom and a dash of cognac to the sauce and bring to the boil. To thicken the sauce, add a small amount of beurre manie (equal amount of butter and flour mix together) until you get the desired consistency. Check the seasoning and add salt and pepper if needed. Once the sauce has been filtered put it back into your pan. Filter the sauce through a sieve and discard the garnish. When the chicken is cooked after 30 minutes, take the meat out of the dish and set aside on a tray while you finish the sauce.

You may need to add more butter to the pan. Bring a frying pan to medium-high heat and add a nudge of butter, When the butter starts to foam add the triangles of bread and toast until golden brown on both sides. Large croutons: Take a large white bread and cut the crust into triangles. Then return the mushrooms to the pan, mix well before taking the pan off the heat. Next add the bacon cubes to the same pan and fry until lightly crispy. Add the mushroom cut in quarters and fry until golden brown. When done keep aside on a plate.įried Mushroom and Bacon: Add a tablespoon of butter into a frying on high heat and wait until the butters start foaming.

Leave to simmer on low to medium heat until the water evaporates and the onions are caramelised (they should become light brown in colour). Fill with water half-way to the top of the onions and cover with a piece of parchment paper. While the chicken is cooking in the oven, prepare the garnish.Ĭaramelise the pearl onions: Place the pearl onions into a saucepan and add a tablespoon of butter and half a tablespoon of sugar. Put a lid on the casserole dish and cook in the oven for 30 minutes at 200 ☌ or 392 ☏. Add the wine marinade and leave to reduce for 10 minutes.Īfter 10 minutes, top up with the warm chicken stock until it barely covers the chicken pieces and season lightly with salt and pepper. Add a dash of cognac and light it up to 'flambé'. In the same casserole dish, cook the vegetables from the marinade for a few minutes before adding the chicken back to the dish. To cook the chicken, add a mix of butter and oil to a casserole dish and brown the chicken pieces on a medium heat until golden, then transfer to a plate. Before the marinade boils remove any scum appearing on the surface.Ĭarry out the same process with the chicken stock unless you're using a readymade stock, in which case warm it up in a pan and let it simmer gently while you start cooking your chicken. Do the same with the garnish from the marinade but keep separate from the chicken.įilter the marinade through a sieve into a sauce pan and bring the liquid to the boil then reduce the heat. Take the chicken pieces out of the marinade and pat dry with a kitchen towel. Make a brown chicken stock or use a good quality readymade brown chicken stock (in liquid form, not stock cubes). Mix with a clotted spoon and cover with a lid and place in the fridge leave for at least 6 hours, turning the pieces of chicken from time to time. Then pour in the red wine and oil over the chicken. Marinate your chicken pieces in red wine by putting chicken pieces in a large bowl with the carrot, onion, shallot, garlic and the bouquet garni. One whole chicken deboned or 1kg of chicken pieces (tights works best)ĥ0 ml (1.7 fl oz) of Cognac (I used Courvoisier)Ģ0 ml (0.7 fl oz) of peanut or sunflower oilġ bouquet garni (or a bay leaf a few twigs of thyme)ĥ00 ml (2 cups) of premium chicken stock (of the shelf)ġ25 g (4.4 oz) of smoke pork belly, bacon or pancetta in cubesġ25 g (4.4 oz) of button mushrooms (you can use other forest mushrooms too)