Thursday, August 8, 2013

Coq au Vin

Coq au Vin

Coq au Vin is a French dish that is traditionally made with rooster meat, because it is almost impossible to find where I live I've made the recipe ​​with chicken.

pearl onions (I didn't have, so I cut a few small onions in 4)
6-8 chicken thighs

1/4 to 1/2 cup flour 
300 g small mushrooms(button mushrooms)
1-4 tablespoons butter
2 (750 ml) of red wine bottle, preferably Pinot Noir
2 tablespoons of tomato paste
1 medium onion, cut into four
2 stalks celery, cut into large pieces
2 medium carrots, cut into large pieces
2 cups chicken broth or water
3 cloves garlic, crushed
8-10 sprigs of fresh thyme
1-2 bay leaves
salt and freshly ground black pepper

Preparation Method
Rub chicken on all sides with salt, pepper and flour.

In a pan, add 1-2 tablespoons butter then add onion pearls, salt and black pepper, and fry for about 8 minutes.

Coq au Vin

Remove onions from pan and set aside. In same skillet, add the chicken pieces, add 1 to 2 tablespoons butter if needed and cook until brown on each side. Transfer the chicken in a large pot (capacity 7-8 liters) that will go in the oven.
In the same pan, add the mushrooms, adding 1 tablespoon of butter, if necessary,
Coq au Vin

and cook until no liquid remains, 5-8 minutes.
Coq au Vin

Place the onion and mushrooms in a sealed container in the refrigerator until use.
In same pan, pour 1 cup of wine and then pour everything from the pan in the same dish as the meat meat. Also add there the chicken broth, tomato paste, quartered onion, carrots, celery, garlic, thyme, bay leaves
Coq au Vin


then add remaining wine,
Coq au Vin

cover it,
Coq au Vin

and place in the oven at 325F and leave for 2 1/2 to 3 hours, or until chicken is tender, stir occasionally. Once the chicken is done, remove chicken and vegetables from the pot and place in a bowl, cover, and set aside.

Place the pot with remaining sauce on the stove over medium heat (if desired strain the sauce (I haven't done it))

Coq au Vin

and let boil until the amount shall be reduced by 1/3. Depending on how much liquid remained, should take 20-45 minutes. Once the sauce has thickened, add the onions and mushrooms,
Coq au Vin

and cook it for another 15 minutes stirring slightly. Taste and add extra spices as necessary. Remove from heat, add chicken and vegetables,
Coq au Vin

and serve with pasta (whichever you prefer).
Coq au Vin

Note: If sauce is not thick enough for your taste, you can add 1 to 2 tablespoons flour in it and boil for another 4-5 minutes, stirring well. It was consistent enough for us w/o adding extra flour.



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