Coq Au Vin. 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, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet. Ina Garten makes Coq au Vin, a French chicken and wine dish with mushrooms and bacon.

The rich sauce of Coq au Vin which is the hero of the dish (I lie, it's on par with the tender chicken) (wait, can't forget the creamy. 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. Although the first recipes for coq au vin appeared in the.

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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, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet. Ina Garten makes Coq au Vin, a French chicken and wine dish with mushrooms and bacon.

Coq Au Vin cuisine is really a dish that's classified as an easy task to make. through the use of components that exist around you effortlessly, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Coq Au Vin dishes that you just make.

Alright, don't linger, let's plan this coq au vin formula with 15 elements which are undoubtedly easy to find, and we have to process them at the very least through 16 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients - Coq Au Vin:

Provide 500 ml Red Wine.
Provide 25 ml for Brandy (optional).
Provide 1 Carrot.
Need 2 - Red Onions.
Give 6 for Chicken thighs.
Require 3 rashers for Thick Cut Streaky Bacon.
You need Butter.
You need 250 ml - Chicken Stock.
Provide 250 grams Button Mushrooms.
Require 2 cloves of Garlic.
Need 3 sprigs for Thyme.
Provide 2 - Bay Leaves.
Prepare for Parsley.
Provide 3 for Large Potatoes (for the mash).
Prepare for Flour/Corn Starch (to thicken the sauce).

I love coq au vin with buttered egg noodles, mashed potatoes, or a good crusty bread — basically anything to soak up the full-flavored sauce. If you like my Beef Bourguignon, you'll love this recipe, too. A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon. Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken.

Coq Au Vin start cooking:

Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning)..
Once cooked remove the bacon with a slotted spoon so the fat stays in the pan..
Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven..
Once the chicken has a bit of colour to it, remove it..
Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan..
Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional)..
Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock).
Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste..
Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes)..
Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now..
Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine..
Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley..
Serve with mashed potatoes..
Tip#.
I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato..
Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash..

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. Coq Au Vin or rooster with wine is a classic French dish that isn't as complicated as it sounds. Chicken is braised in a silky wine sauce and finished off with butter for the most perfect sauce.

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