Today’s dish is delicious Coq au Vin. I cooked the shortcut version, where the original recipe calls for marinating the chicken in red wine for 12 hours. I find that adding Parmesan cheese enhances the flavor, but it’s not necessary. And at the end of the cooking process, I added more flour to adjust the sauce consistency, and using a sieve is crucial to prevent clumping. While using an herb bag allows for easy removal of herbs from the sauce, I prefer eating the meat with the herbs for added flavor. The choise is yours.
Ingredients:
– 4 Chicken Halves (4.5 lbs)
– Salt
– Black Pepper
– Olive Oil
– Butter (4 tbsp)
– Chopped Onion (1 ea)
– Pearl Onions
– Bacon (5 oz)
– Mushrooms (8 oz)
– 7 Chopped Garlics
– Flour (4 tbsp)
– Red Wine (One and a quarter bottles of wine)
– Rosemary, Oregano, Bay Leaves
– Thyme Leaves, Rosemary leaves
– Parmesan Cheese – Optional
– Mashed Potatoes
2 Comments
Yummy. Looks delicious your coq au vin. Lovely made. Thank you 💕💕💕
What you made and what you served wasn't the same thing. Look at the colour and consistency of the sauce in the pan and the chicken was pale. Then all of a sudden you serve a very thick rich dark coloured gravy looking sauce.
2 completely different dishes. I just hope nobody is fooled by this