This recipe for Coq Au Vin makes a comforting, tasty chicken stew with a delicious wine sauce, mushrooms bacon and shallots.
Coq Au Vin is a french classic. I remember the first time I had it at a restaurant – it was love at first sight.
After my first bite, it was the start of a lifetime love affair with the dish. My recipe has evolved many times over the years, but I try to stay true to the classic method I was taught in school.
This dish is is unbelievably delicious with so much depth of flavor.
Between the bacon, brandy and red wine, there are so many levels of deep, rich, flavor. I know just the words ‘french classic’ sounds intimidating, but I promise, it’s not really complicated and it’s totally worth the effort – for bragging rights alone!
I like to think of this Coq Au Vin as the Queen of one dish meals. It takes some time to cook, but it can easily be made ahead of time and reheated before serving. It’s a dish that’s sure to impress anyone you serve it to.
So whether you want something for a dinner party or a weekend comfort food, once you try this recipe, it will be added to your list of favorites.
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Coq Au Vin
This recipe for Coq Au Vin makes a comforting, tasty chicken stew with a delicious wine sauce, mushrooms bacon and shallots.
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Ingredients
1½
tablespoons
olive oil
4
ounces
bacon
chopped
12
small shallots
peeled
6
chicken leg quarters
4
clove
garlic
finely chopped
3
tablespoons
brandy or sherry
2½
cups
red wine
3⁄4
cup
good-quality chicken stock
2
tablespoons
tomato paste
2
leaves
bay
a good handful flat-leaf parsley (including stems)
chopped,
salt & pepper to taste
For the mushrooms:
2
tablespoons
olive oil
8
ounces
Cremini Mushrooms
halved if large
For the thickener:
2
tablespoons
flour
2
tablespoons
olive oil
1
tablespoons
butter
Instructions
Heat the olive oil in a large, heavy-based saucepan. Add the bacon and fry until crisp. Remove and blot with paper towels.
Add the shallots to the pan and saute for 5-7 mins until browned. from the pan and set aside with the bacon.
Pat the chicken pieces dry with paper towel. Add the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for about 5 minutes or until browned. Repeat with the remaining chicken. Remove and set aside.
Add the garlic and saute for about 30 seconds, then, with the heat medium-high, pour in the brandy or sherry, stirring the bottom of the pan to deglaze and cook for about 3 minutes.
Return the chicken to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Add the stock, tomato paste, parsley, and bay leaves. Season with salt & pepper to taste, then return the bacon and shallots to the pan.
Cover, lower the heat to a simmer, and cook for an hour.
Just before serving, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden brown. Remove and set aside to keep warm.
Remove the chicken, shallots and bacon from the pan and transfer to a serving dish. Remove the bay leaves.
To make the thickener, mash the flour into olive oil and butter in a small bowl to form a paste. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 2 mins. Add the mushrooms to the chicken, then pour over the thickened sauce.
Garnish with chopped parsley.
Nutrition Facts
Coq Au Vin
Amount Per Serving
Calories 700
Calories from Fat 414
% Daily Value*
Total Fat 46g
71%
Saturated Fat 12g
60%
Cholesterol 160mg
53%
Sodium 351mg
15%
Potassium 890mg
25%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
8%
Sugars 6g
Protein 29g
58%
Vitamin A
5.5%
Vitamin C
7.2%
Calcium
5.3%
Iron
15.4%
* Percent Daily Values are based on a 2000 calorie diet.
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