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Carefully move the pieces around so that each piece of chicken is covered with the sauce. *If you are serving the dish with mashed potatoes - you will want to begin the mashed potatoes while the Coq au Vin is in the oven.Ĭheck the chicken every half hour or so. (Why uncovered? The sauce reduces better!) Set chicken pieces back in the Dutch oven on top of the vegetable garnish. Braising the Coq au Vin Coq au vin ready for the oven ![]() Then add in the mushrooms and stir gently until they soften.ĭeglaze the pan with the veal demi-glace (or chicken stock) and scrape the bottom with a spoon (this is where all the flavor comes from!)Īdd the bouqet garni and all of the wine. Once the onions are translucent, add in the chopped carrots and celery. ![]() ![]() Sautée, scrapping the bottom of the pan with a spoon to get all the flavorful bits of chicken into the mixture. Remove the chicken and set aside on a plate.īring the heat down to medium, add the onions, garlic, butter, sugar and bacon. You don't want to crowd the chicken or it won't sear properly. You will likely need to do this in two batches. #CHICKEN COQ AU VIN SKIN#Sear chicken pieces skin down over medium high heat until dark brown pieces stick to the bottom of the pan. *Very important* Pat the skin dry with a paper towel. Slice the breast meat away into two filets, leaving the skin on. Start by dislocating the legs (twist and they will pop out easily) and then remove the wings. If you are starting with a whole chicken, break the chicken into pieces. In a Dutch oven on medium high, heat the olive oil. ¾ cup of flat leaf parsley, chopped, for garnish Instructions: (wrap in cheese cloth if you don't wan't the pieces of rosemary to separate in the sauce) If you can't find veal demi-glace use chicken stock.ģ branches of celery, diced (about one cup) Bouqet Garni Ingredientsġ 5 lb Whole Chicken or 5 lbs of combined Chicken Thighs, breast and legs, skin onġ6 oz mushrooms (any kind will do, button mushroom are the classic, but a wild mushroom mix is wonderful)ģ cups red wine (Pinot Noir is the traditional choice - the dish originates from Burgundy)ġ cup of veal demi-glace. The meat is not fully immersed in the liquid as it would be a stew. First you sear the meat at a high heat to seal in the juices and then you add liquid and bake for an extended amount of time.
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