0ITEMS
Coq au Vin
- Food Inc |
- Recettes
COQ AU VIN
INGREDIENTS
- Large chicken: 1
- Light red wine: 1 litre
- Large brown onions: 2 (peeled and chopped)
- Shallots: 100g (peeled and chopped)
- Carrots: 3 (peeled and chopped)
- Garlic: 1 bulb (peeled and chopped)
- Olive oil: 500ml
- Rosemary, thyme of herb de provence: 20g
- Plain (all-purpose) flour: 2 tbsp
- Cognac: 5ml
- Cocoa powder: 1 tbsp
- White button mushrooms: 500g
- Baby carrots: 500g
- Parsley: 1 sprig
- Parsley (washed and chopped): 50g
- Garlic croutons: 10
METHOD
- Cut chicken into parts. Marinate with wine, onions, shallots, carrots, garlic and herbs for 24 hours. Remove from marinade and pat dry. Reserve the remaining marinade.
- In a large pan (skillet), heat olive oil over high heat. Pan-fry chicken parts in batches until golden brown. Drain and dust with flour. Set chicken aside.
- Deglaze pan with cognac and flame. When it is almost dry, add the marinade and bring to a boil, then flame again.
- Return the pan-fried chicken to the boiling pot and simmer for 1 ½ hours, leaving the pot half-covered. Once done, remove the chicken and set aside. While reducing the sauce, pan-fry the mushrooms and baby carrots.
FINISHING
- Return the chicken to the sauce and top the dish with the pan-fried mushrooms and baby carrots. Garnish with parsley, serve with garlic croutons and dig in!
