![]() To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again. When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. ![]() Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour. Season, to taste, with salt and freshly ground black pepper. Put the shallots in a large bowl with the garlic, herbs and wine. Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Put the chicken in a large bowl with the bouquet garni, onions, carrots and celery. Allow the wine to cool while you joint your chicken into 10 pieces if necessary. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining. Put the wine (and stock if using) into a pan, bring to the boil and simmer to reduce by around a third and remove the alcohol. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. The dish is an excellent choice for a dinner party or Sunday dinner. Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly. Coq au vin is a classic French dish of braised chicken with bacon, mushrooms, and wineusually red Burgundy, but sometimes white. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |