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Coq au vin

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 55 minutes
Cooking time: 105 minutes
 
Ingredients (serves 8):


Method:

You will need to prepare this recipe the day before as the meat will need 12 - 24 hours to marinate.

Marinade :
Cut the bird into pieces, remove fat and skin and put to one side.
Mix all marinade ingredients in a large bowl.
Leave meat to marinate for at least 12 hours, preferably 24.

Cooking :
Put the bacon in a saucepan of cold water.
Bring to the boil.
Leave to cook for 5 minutes.
Strain and dice.

Chop the fat and skin from the bird into small pieces and cook in another saucepan over a low heat with bacon, for about 10 minutes.

Strain and add all the chicken, except the liver.
Make sure cooked on all sides.
Dust with flour, brown over a high heat.
Sprinkle with eau de vie and flambé.
Strain herbs from marinade and add to pan.
Cook for two or three minutes at a high heat, then add more marinade, a glass of water and tomato purée.
Season.
Cover and leave to simmer for 1 hour 30 minutes.

Meanwhile, brown small onions in a small saucepan in half of the butter.
Add to main Coq au Vin, cook for a further hour.

Sauté the mushrooms in alittle butter, add to the dish, cook for a further 15 minutes.

Before serving, place all chicken in a serving dish, with bacon and mushrooms, keep warm.

Bring the rest of the sauce left to the boil.
Crush the liver in a vegetable mill or liquidise lightly, then add to sauce, mixing thoroughly.

Pour over meat and serve.
Advice: Recommended Wines: Wine used in sauce, or Côte de Nuits.

User comments

 
another free recipe every day






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