I've been wanting to try coq au vin for a while now. I finally got round to making it tonight. It was lovely. It's remarkably easy too, for something so tasty.
Coq au vin - serves about 3-4 people
750g chicken legs and thighs
150g bacon, sliced
4-5 medium-sized onions in quarters, or 10-15 shallots, peeled and sliced in half
4 cloves of garlic (mine were minced, but you can also just peel the cloves)
1 cup chicken stock
1 cup red wine (the drier the better)
Bay leaves
Thyme (fresh is better, but dry will do)
Salt and pepper to taste
250g mushrooms
Brown the bacon in a big pot. Remove, but leave the fat behind. Add the onions and chicken, and brown well over a medium heat for about 10 min or so. Halfway through, add the garlic. Add the stock, wine and herbs, and put the bacon back in. Cover and simmer for about 20-30 min, until the chicken is cooked through. It will probably look pink or crimson. THIS IS NORMAL. When done, remove the chicken and onions from the liquid, and add the mushrooms to the sauce. Reduce the sauce over a high temperature by about 75 percent. When done, put the chicken and onions back in the pot, heat up, and mix in. Serve over something - we had mashed potatoes, but some pasta would probably work too. I also recommend some bread on the side.
Enjoy.
Coq au vin - serves about 3-4 people
750g chicken legs and thighs
150g bacon, sliced
4-5 medium-sized onions in quarters, or 10-15 shallots, peeled and sliced in half
4 cloves of garlic (mine were minced, but you can also just peel the cloves)
1 cup chicken stock
1 cup red wine (the drier the better)
Bay leaves
Thyme (fresh is better, but dry will do)
Salt and pepper to taste
250g mushrooms
Brown the bacon in a big pot. Remove, but leave the fat behind. Add the onions and chicken, and brown well over a medium heat for about 10 min or so. Halfway through, add the garlic. Add the stock, wine and herbs, and put the bacon back in. Cover and simmer for about 20-30 min, until the chicken is cooked through. It will probably look pink or crimson. THIS IS NORMAL. When done, remove the chicken and onions from the liquid, and add the mushrooms to the sauce. Reduce the sauce over a high temperature by about 75 percent. When done, put the chicken and onions back in the pot, heat up, and mix in. Serve over something - we had mashed potatoes, but some pasta would probably work too. I also recommend some bread on the side.
Enjoy.
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