Today I am making Coq au Vin, a classic recipe of French gastronomy. We have been living in France for more than a half year and I think it’s time to dare with one of the most elaborate recipes I’ve ever prepared.
For this I USED:
1 chicken 1 kg 300 gr
1 bay leaf
1 onion
Dry red wine 750 cl
Bacon 150 gr
Mushrooms 200 gr
Flour 60 gr
Vegetable stock 750 cl
Olive oil
Butter
Salt
Pepper
Today I’m going to make cocovan a classic recipe of French Gastronomy we have been living in French for more than a half year and I think it’s time to DARE with one of the most elaborated recipes I ever prepare for this recipe we will need one
Chicken one bay leaf one onion dry red wine bacon mushrooms flour vegetable stock olive oil butter salt and pepper since the recipe includes cutting up a whole chicken we start by sharpening one of the biggest knives I have we did it with a basic stone that I
Bought from homeline at carfor and after several passes we did a paper test and saw that the knife was not ready to c a whole chicken so we give it more passes about 20 per side and did the test again this recipe starts 24 hours before preparing an incredible marinade for
This we only need one whole chicken two carrots one large onion 750 C of red wine one bay leaf and various spices that you Like I start by cting up the chicken and honestly this is the second or third time in my life that I do it so please don’t be too hard on me doing it it’s extremely simple but you have to know where to make the cuts another failure
In these Cuts is not respecting the skin of the chicken in the cut of the piece and as we will see later you have to fry each part of the chicken with the skin side down which is an important step in this recipe we continue with the vegetables that
Will complement the marinade in this step you just need to make sure that the carrot and onion cats are medium size next step is the wine we prepare in a pot 750 C or what is the same a whole bottle of Wine We put all the ingredients together and put the pot in the fridge Overnight next day we EST strain the ingredients to obtain only the wine because the next step is to reduce it by Half I let the wine warm up and move on to another super important step in this recipe dry the chicken as much as possible to do this I’ve used a lot of paper TOS I repeat this process three times because the drier it is the better it will Fry we return to our wine that has already begun to boil and we will see how some grains uh come to the surface and we have to remove them we must to do it during the whole Process now the is cleaner I’m going to pass it to another burner because I need this one for frying We start with the chicken and as I mentioned before we start with the skin side down I leave each piece for 7 minutes per side in total 14 minutes but it will depend on the power of your stove you will start to noce Blackness on the bottom and on the chicken but
Don’t worry because it’s only the result of the overnight adventure with the wine while the chicken pieces are frying I check the wine that has already reduced enough and I remove it from the heat I clean the pot and add water to prepare the BR Bru I have to use a stock
Cube because I have not found prepared stock in French supermarkets the chicken is ready and we continue with the rest of the ingredients the bacon and the mushrooms all in the same pot we are going to absorb a little of the oil of the chicken so the bacon takes out its
Own oil and we are going to C the mushrooms to medium size to Fred the mushrooms we are going to use a little butter and let them Brown a Little And finally we put the vegetables with the ones we marinate the chicken we also let them Brown a little and add the flour stir very well so all the vegetables get covered with the flour we introduce the Bruth little by little while straying until it’s all Integrated The next step is to add the reduced wine and continue stiring then add the rest of the ingredients and let it boil for 1 or 2 hours These are some of the mistakes that I’ve made The Cutting of the chicken has not been precise especially regarding on the skin of the chicken the pan I used for the whole process is too small at some point in the frying of the bacon and mushrooms
The base has burnt a little make it with more time so you can rectify the boiling at the beginning I left it for an hour but in the end with 2 hours it was perfect
1 Comment
Looks tasty ❤