Coq au Vin
Coq au Vin is a classic French dish. Chicken with mushrooms in wine sauce will be a delight for you. This dish may seem plain in appearance, but its taste will win your heart once and for all.
Fry the chicken until golden brown. We torment it together with onions and garlic. Add wine, chicken broth and crispy bacon pieces. All this will make our sauce spicy and expressive. To make the dish even more delicious, take out the chicken and add the mushrooms. They will absorb all the flavors and juices and will become an indispensable part of the dish. As soon as the sauce with mushrooms thickens, we make it more creamy and return the chicken to the pan so that it becomes part of the dish. Serve with parsley leaves and leek rings.
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Recipe here: https://cook4yourself.com/chicken-recipes/coq-au-vin/
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Coq au vin
Ingredients
4 chicken thighs
4 chicken legs
2 cups full-bodied red wine, such as Cabernet Sauvignon
Coarse salt and freshly ground pepper
8 ounces slab bacon, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil, if needed
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, peeled
1/2 pound small cremini mushrooms
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 tablespoons Cognac
1 chicken liver, coarsely chopped
2 bay leaves
5 fresh thyme sprigs
Instructions
1) Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
2) Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
3) Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
4) Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
5) Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
Coq au vin
Ingredientes
4 coxas de frango
4 pernas de frango
2 xícaras de vinho tinto encorpado, como Cabernet Sauvignon
Sal grosso e pimenta moída na hora
8 pedaços de bacon em fatias, cortadas em cubos de 1/2 polegada
3 colheres de sopa de azeite de oliva extra-virgem, se necessário
1 cebola média, picadinha
8 dentes de alho em fatias finas
10 cebolas pérola brancas, descascadas
1/2 libra de cogumelos cremini pequenos
3 colheres de sopa de farinha multiuso
1 colher de sopa de pasta de tomate
2 colheres de sopa de conhaque
1 fígado de frango, picado grosseiramente
2 folhas de louro
5 raminhos de tomilho frescos
Instruções
1) Coloque o frango em uma tigela grande e adicione o vinho. Cubra e leve à geladeira durante a noite.
2) Pré-aqueça o forno a 325 graus. Retire o frango do vinho e seque; vinho de reserva. Tempere o frango com sal e pimenta.
3) Cozinhe o bacon em um forno holandês em fogo médio-baixo até ficar crocante, cerca de 20 minutos. Transfira o bacon para um prato, deixando pingos na panela. (Você deve ter 3 colheres de sopa; pode ser necessário adicionar óleo.)
4) Aumente o fogo para médio-alto. Trabalhando em lotes, cozinhe o frango, virando uma vez, até dourar, 4 a 5 minutos de cada lado. Transfira para um prato. Adicione a cebola à panela e cozinhe por 4 a 5 minutos. Adicione o alho e cozinhe por 2 minutos. Adicione a cebola perolada e os cogumelos e cozinhe até dourar, 3 a 4 minutos. Junte a farinha e a pasta de tomate e cozinhe por 2 minutos. Adicione o conhaque e cozinhe, mexendo sempre, por 1 minuto.
5) Retorne o bacon e o frango para a panela. Despeje o vinho reservado e acrescente o fígado de frango e as ervas. Leve para ferver. Cubra e leve ao forno até que o frango esteja cozido e os vegetais estejam macios, de 45 minutos a 1 hora. Descarte as ervas e retire a gordura da superfície.
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Hi everybody! Are you ready to cook with me? Today, I will be cooking some French food in Japan for my Japanese family! I've been missing home lately so I decided to make this authentic French dish for dinner, and added a little Belgian twist to it! Curious to find out how it turned out in the end, then definitely watch!
I hope you liked this video and if you did please give us a big thumbs up, leave a comment and kindly consider subscribing! See you next time!
#cookingfrenchfoodinjapan #laurad #whatieatinadayjapan #cookingfrenchcuisineinjapan #lifeinjapanasaforeigner #coqauvin
https://www.youtube.com/watch?v=WRyDobgJrB4&ab_channel=LauraD
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