Coq Au Vin, the best One Container Dinner

This traditional coq au vin formula is exactly what it states. It’s vintage. And everyone must learn how to make it! Poultry items browned until fantastic, then gradually braised in burgandy or merlot wine with carrots, onions and mushrooms. It’s completely divine!



Coq Au Vin, the best One Container Dinner

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Prep Period:45 minutes
Cook Period:1 hr 10 minutes
Total Period:1 hr 55 minutes

Course: Primary Course
Cuisine: French
Keyword: coq au vin
Servings: 4 -6
Author: Julia Frey of Vikalinka

Ingredients

  • Olive Essential oil- 1 tbsp.
  • Pancetta or Bacon lardons cubed- 120 gr/4 oz.
  • Poultry thighs and hip and legs- 8-10 pieces
  • Onion- 1 large
  • Carrots- 2 medium
  • Garlic cut- 1-2 cloves
  • Brandy or Whisky- 1/4 cup
  • BURGANDY OR MERLOT WINE your option-1/2 bottle
  • Chicken Share- 1 cup
  • Thyme- 8-10 springs
  • Butter- 1 tbsp.
  • Flour- 1 1/2 tbsp for thickening could replacement for corn starch for gluten-free version
  • Mushrooms- 250 gr/ 1/2 pound
  • Sodium and Pepper to taste


Instructions

  1. Preheat stove to 120C/250F.
  2. Heat a tablespoon of essential olive oil in a big Dutch stove. (When you have a cast metal pot it's ideal for it.) Fry your bacon lardons for 8-10 moments until browned and take them off to a dish lined with papers towel.
  3. Season your poultry pieces with sodium and pepper and brownish them in exactly the same container in batches in order to avoid overcrowding. Eliminate to exactly the same dish as bacon. You aren't cooking your poultry completely, simply browning on both edges.
  4. Cut your onions and carrots in mid-sized chunks and include these to the container with sodium and pepper, make over medium warmth for ten minutes, add the garlic clove and prepare for 1 moment longer stirring the complete time not and can burn. Include your brandy and scrape all of the burned bits to include them into the sauce, now include bacon and poultry with all the current juices they gathered, put in your wines, chicken share and thyme sprigs and provide to a boil. As soon as boiling, cover having a lid and place it within the stove for 55 moments.
  5. When chicken is not any longer pink blend melted butter with flour and mix within the sauce. Cut mushrooms thickly and enhance the pot, flavor and change the seasoning if required. Put back the oven using the cover off for 10-15 moments to permit the sauce to thicken.





This recipe and image adapted from : https://vikalinka.com

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