Where can I find a good Coq au Vin recipe??!
Answers: (Chicken in Wine. It doesn't need to be super easy, but it should it be a GOOD and TESTED recipe. An online recipe with a link is prefered, but if it isn't online, can you post it? Thanks!
I was A comi chef in france we used this recipe all the time,hope you like it.A large container (we used a bucket yes i Know very Rustic and very very French).Joint your Chicken into legs and thighs the breast is cut in two so for every chicken you get 8 pieces (usually two pieces per portion),4 portions.place the chicken in the container add a bottle good wine(It doesn't have to be french)a good Californian/Australian/South African red will do but it must be good.the wine must cover the chicken if it doesn't you can add some good quality mineral water(not fizzy)the bring up the level but it must not exceed a third of the wine.Add some small baby onions or shallots(whole) into the wine chicken .mixture add spices and herbs and crushed garlic the spices and herbs are usually tarragon and a little thyme with some crushed peppercorns.You keep this mixture refrigerated for at least 6 hours ideally 24 so all the flavours can infuse into the chicken.then all the ingredients need to be boiled until the chicken is thouroughly cooked strain the mixture into a sauce pan(put the chicken in an ovenware dish and keep warm until sauce is cooked) adding the onions thicken this sauce with cornflour until it is thick at this stage if the sauce needs salt or whatever to your taste add it you should be left with a smooth red sauce with small onions .place two portions of coq au vin on a plate cover in sauce and serve with mashed or boiled potatoes and green beans.Coq au vin was our favourite and we used to eat it in a big pot outside with big servings of potatoes and green beans........... lovely
The link below is the one that I've used twice..... most excellent.
NOTE: He says use 'legs & thighs' only. Definitely follow that. In the show (Good Eats) Alton says it's the closest thing there is to 'stewing hens' or 'roosters' that you can generally find in the store, and the dish is designed to take advantage of 'older' birds...
Coq au Vin Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cuckoo for Coq Au Vin
24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat the oven to 325 degrees F.
Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.
foodnetwork.com
coq au vin
1 750-ml bottle of dry red wine
2 medium carrots, sliced
2 onions, coarsely chopped
3 celery stalks, coarsely chopped
6 large fresh thyme sprigs
2 bay leaves
6 whole chicken legs with thighs
1 1/2 cups pearl onions
5 tablespoons butter, room temperature
12 ounces large mushrooms, quartered
4 bacon slices, chopped
1 tablespoon vegetable oil
1 1/2 cups Port
2 tablespoons all purpose flour
Preparation
Stir first 6 ingredients in heavy large nonreactive pot. Add chicken, submerging completely. Cover; chill overnight.
Cook pearl onions in large pot of boiling salted water 3 minutes. Drain and cool. Peel. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add pearl onions and mushrooms and sauté until mushrooms are tender, about 10 minutes. Transfer to bowl. Add bacon to same skillet and sauté until brown and crisp. Transfer bacon to paper towels to drain. Wipe skillet clean.
Using slotted spoon, transfer chicken from marinade to strainer (reserve marinade in pot). Pat chicken dry with paper towels; sprinkle with salt and pepper. Heat 1 tablespoon oil in same skillet over medium-high heat. Add chicken and sauté until skin is brown, turning once, about 10 minutes. Transfer chicken to pot of marinade; bring to boil. Reduce heat; simmer uncovered until chicken is very tender, about 1 hour 15 minutes. Strain chicken and cooking liquid over large bowl. Transfer chicken to medium bowl; discard vegetables in strainer. Return liquid to pot. Add Port and bring to boil. Combine flour and remaining 2 tablespoons butter in small bowl. Whisk into cooking liquid. Boil over medium heat until sauce thickens and is slightly reduced, about 15 minutes. Return chicken to pot. Add pearl onions, mushrooms and bacon to sauce in pot. Simmer until heated through and flavors blend, stirring occasionally, about 10 minutes.
http://www.epicurious.com/recipes/food/v...
(*-*)