Coq au vin
Oct 3, 2011 18:27:21 GMT
Post by bpollet on Oct 3, 2011 18:27:21 GMT
If you do not like wine, do not read this post!
Here's an other french favourite: Coq au Vin
Some people may think that 1.5L of red wine for this recipe is too much, but believe me it's not, nevertheless you'll need to bake it for 5/6 hours!
here's the recipe from my cooking classes in France at www.lacuisinedebertrand.com
A typical dish from France. This is a very easy recipe and rooster can be replaced by chicken. But it is quite long to prepare since you have to do a marinade at least on day before. 1 more day is advised because this kind of dish is always better if you warm it up the day after.
Ingredients (4/6 persons):
- 1 big rooster (or 1 big chicken)
- 250g of chopped bacon
- 4 oignons
- 3 chopped cloves of garlic
- 100g of mushrooms
- 3 big carrots
- 1,5 L of red wine
- 10 cl of "Marc de Bourgogne" (optional)
- Olive/Colza Oil
- Aromatic herbs: Thyme/Laurel
Directions:
The day before, start a marinade: Put the rooster in a big dish and add 1.5L of red wine (burgundy is ideal but any could fit). If you want to cut the rooster into smaller pieces you can (although it is not necessary because later, when baked it will be very easy to detach the meat) but keep kidneys and liver and put them also in the marinade. Put the herbs in the marinade.
The day after. drain the rooster (or pieces + liver and kidneys) keep the wine and the herbs.
Put the rooster, liver and kidneys in a large steel pot.
Chop oignons and garlic
Chop carrots and mushrooms in 1cm thick slices
In a fried pan, on moderated heat, add two tablespoons of olive or colza oil, oignons, garlic.
Once the oignons become transparent, add the bacon. Stir for 5 minutes.
Remove the pan from fire pour content into the steel pot.
Make a sauce adding some wine to residue left in the pan. Add this sauce to the pot
Put the pot on high fire. Add the marinated wine and the herbs, the carrots and mushrooms, and finally salt and grounded black pepper.
Wait for boiling and keep it boiling for 5 minutes, add the "Marc de Bourgogne".
Then bake in the preheaten oven (180°C) for 5/6 hours (Some wine should remain but most of it has evaporated).
Bertrand's advices:
Even better if you warm it up eat it up the day after. Serve with white rice or potatoes and a burgundy wine such as any "côte de nuit". 2 tablespoons of white flour can be added if you want the stew to be more creamy.
This recipe is made with red wine but you can replace it by "Vin Jaune", if you do that, choose morilles for the mushrooms.
Here's an other french favourite: Coq au Vin
Some people may think that 1.5L of red wine for this recipe is too much, but believe me it's not, nevertheless you'll need to bake it for 5/6 hours!
here's the recipe from my cooking classes in France at www.lacuisinedebertrand.com
A typical dish from France. This is a very easy recipe and rooster can be replaced by chicken. But it is quite long to prepare since you have to do a marinade at least on day before. 1 more day is advised because this kind of dish is always better if you warm it up the day after.
Ingredients (4/6 persons):
- 1 big rooster (or 1 big chicken)
- 250g of chopped bacon
- 4 oignons
- 3 chopped cloves of garlic
- 100g of mushrooms
- 3 big carrots
- 1,5 L of red wine
- 10 cl of "Marc de Bourgogne" (optional)
- Olive/Colza Oil
- Aromatic herbs: Thyme/Laurel
Directions:
The day before, start a marinade: Put the rooster in a big dish and add 1.5L of red wine (burgundy is ideal but any could fit). If you want to cut the rooster into smaller pieces you can (although it is not necessary because later, when baked it will be very easy to detach the meat) but keep kidneys and liver and put them also in the marinade. Put the herbs in the marinade.
The day after. drain the rooster (or pieces + liver and kidneys) keep the wine and the herbs.
Put the rooster, liver and kidneys in a large steel pot.
Chop oignons and garlic
Chop carrots and mushrooms in 1cm thick slices
In a fried pan, on moderated heat, add two tablespoons of olive or colza oil, oignons, garlic.
Once the oignons become transparent, add the bacon. Stir for 5 minutes.
Remove the pan from fire pour content into the steel pot.
Make a sauce adding some wine to residue left in the pan. Add this sauce to the pot
Put the pot on high fire. Add the marinated wine and the herbs, the carrots and mushrooms, and finally salt and grounded black pepper.
Wait for boiling and keep it boiling for 5 minutes, add the "Marc de Bourgogne".
Then bake in the preheaten oven (180°C) for 5/6 hours (Some wine should remain but most of it has evaporated).
Bertrand's advices:
Even better if you warm it up eat it up the day after. Serve with white rice or potatoes and a burgundy wine such as any "côte de nuit". 2 tablespoons of white flour can be added if you want the stew to be more creamy.
This recipe is made with red wine but you can replace it by "Vin Jaune", if you do that, choose morilles for the mushrooms.
