Coq au vin: Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 7: | Line 7: | ||
|description=..and back into the 70's we go | |description=..and back into the 70's we go | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo -->..and back into the 70's we go.. a paisley frock or kipper tie is mandatory whilst cooking and eating this dish! | ||
If you have a good butcher, an old bird is better for this dish. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1708 | |TotalCalories = 1708 | ||
| Line 28: | Line 20: | ||
|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 4 hours | |CookTime = 4 hours | ||
|Image = [[Image:Coq au vin recipe.jpg|alt=Electus]] | |Image = [[Image:Coq au vin recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
</ | </table> | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"><span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">🐔🐔🐔</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.2</span>/5</span> | |||
<span class="reviewDesc">Loads of flavour, especially if your bird is of a decent age.</span> | |||
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span></tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| Line 97: | Line 101: | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/fry|#fry]] [[Special:Search/chicken|#chicken]] [[Special:Search/wok|#wok]] [[Special:Search/butter|#butter]] [[Special:Search/shallots|#shallots]] [[Special:Search/coqauvin|#coqauvin]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/wine|#wine]] [[Special:Search/fat|#fat]] [[Special:Search/bayleaf|#bayleaf]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 17:01, 22 December 2021
..and back into the 70's we go.. a paisley frock or kipper tie is mandatory whilst cooking and eating this dish!
If you have a good butcher, an old bird is better for this dish.
| Coq au vin | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 284 |
| Ready in: | 4 hours 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 4 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 19th January 2013 |
|
Best recipe review🐔🐔🐔 4.2/5 Loads of flavour, especially if your bird is of a decent age. Jerry |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 to 2 kg ( 3 to 4 lb) chicken, parson's nose removed
- 40 g (1.5 oz butter)
- 1 tablespoon olive oil
- 4 oz smoked bacon, lardons or home smoked bacon cut into cubes
- 12 shallots, peeled and halved
- 2 sticks of celery, cut into moons
- 175 g (6 oz) button mushrooms, quartered
- 2 garlic cloves, peeled and crushed
- 2 tablespoons plain flour, seasoned with ¼ teaspoons English mustard powder
- 450 ml (3/4 pint) good red wine
- 150 ml (1/4 pint) water
- 1 bay leaf
- 1 sprig freshly picked thyme
- 2 tablespoons freshly chopped parsley
- sea salt and freshly ground black pepper
Mise en place
- Preheat the oven to 160° C (325° F - gas 3)
Method
- Rinse and dry the chicken
- Joint the chicken into 6 or eight pieces
- Melt 25 g ( 1 oz) of the butter in a pan or wok with the olive oil and fry the lardons until browned
- Place the lardons in a 3 pint ovenproof casserole dish
- In the wok, fry the chicken pieces until brown and sealed, add to the casserole dish
- To peel the shallots, soak for 20 seconds in boiling water, then plunge into cold water.
- Gently fry the shallots and celery for 5 minutes then add to the casserole dish
- Melt the remaining butter in the wok and fry the mushrooms for 3 minutes, set aside
- Add the garlic to the wok and fry for 30 seconds, then stir in the seasoned flour until the fat is absorbed
- Add the wine, water herbs and salt and pepper to taste and simmer until it thickens a little
- Pour the wine mixture over the chicken pieces
- Cover with a lid or tin foil and cook for 3 hours, 45 minutes
- Drain any surface fat with kitchen paper
- Remove the bay leaf and any woody thyme, stir in the mushrooms, cover and return to the oven for 15 minutes
Serving suggestions
Serve with plain boiled potatoes and carrots.
Variations
For a nice change, try serving this with pasta.
See also
- Get chicken pieces the economical way, joint the chicken yourself
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#fry #chicken #wok #butter #shallots #coqauvin #oliveoil #mushrooms #wine #fat #bayleaf