Coq Au Vin
Coq Au Vin

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, coq au vin. One of my favorites. For mine, I will 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 foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Coq Au Vin is something that I have loved my whole life.

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.

To begin with this recipe, we have to first prepare a few components. You can have coq au vin using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Coq Au Vin:
  1. Take 1/2 cup bacon
  2. Make ready 2 tbs olive oil
  3. Take 1 kg chicken tight fillet removed skin
  4. Take 1/4 cup cognac
  5. Get Salt and pepper
  6. Prepare 1 bay leaf
  7. Prepare 1/4 tsp thyme
  8. Prepare 20 small white onion, peeled
  9. Make ready 3 tbs flour
  10. Take 2 cups red wine
  11. Take 2 cups chicken stock
  12. Make ready 2 garlic
  13. Get 1 tbs tomato paste
  14. Get 350 g fresh botton mushroom

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. 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.

Steps to make Coq Au Vin:
  1. Brown braised onions:
  2. 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.
  3. Brown the mushroom:
  4. 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.
  5. Brown the bacon. set aside.
  6. Brown the chicken, pour the cognac, salt &pepper, bay leaf and thyme.
  7. Place onion around the chicken and cook slowly for 10 minutes.
  8. Sprinkle flour over the chicken, mix well. Pour wine and stock and brown bacon, garlic, tomato pure. Simmer for 25 - 30 minutes.
  9. Removed chicken and add mushroom and simmer for 4 - 5 minutes. The sauce should be thick.
  10. To serve, put the chicken into the bowl and pour all the sauce over it. Garnish with parsley.
  11. Enjoy.

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. 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.

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