Scatter the ventrèche and mushrooms over the chicken and serve right away, passing the sauce separately. Add 1 tablespoon of the bacon fat to the skillet along with the mushrooms and cook over moderately high heat, stirring frequently, until softened and golden, about 7 minutes. Pour the fat into a glass measuring cup and wipe out the skillet. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. To make this easy coq au vin recipe, first you need to.
#Traditional coq au vin recipe skin#
To make this easy coq au vin recipe, first you need to fry the chicken pieces to brown the skin and place them in a large Dutch oven with a lid. Meanwhile, in a skillet, cook the ventrèche over moderate heat until crisp, 6 to 7 minutes. This traditional coq au vin recipe makes the perfect easy dinner party dish or for a special family meal.Season with salt and pepper, and keep warm. Skim the fat from the side that isn’t boiling and continue to boil until the sauce is reduced to about 2 cups and slightly thickened, about 15 minutes. Set half of the casserole over the heat and bring the sauce to a boil.Transfer the chicken to a large platter as it is done cover loosely with foil and keep warm. Cover and cook over low heat until the chicken is cooked through, about 25 minutes for the breasts and 35 minutes for the drumsticks, thighs and wings. Ingredients 0.5 tbsp olive oil 600 g chicken legs 200 g British shallots, peeled and halved if large 3 cloves garlic, peeled and finely chopped 100 g. Tuck in the bouquet garni and bring to a simmer. Pour the liquid over the chicken in the casserole. Add the demi-glace, water and wine and bring to a boil, whisking. Pour off all but 3 tablespoons of the fat in the skillet and whisk in the flour cook over moderate heat, whisking occasionally, until chestnut colored, about 4 minutes.Repeat with the remaining 1 tablespoon of olive oil and the rest of the chicken pieces.
Add half of the chicken to the skillet and cook over moderately high heat until lightly browned all over, about 12 minutes transfer to a large enameled cast-iron casserole.
#Traditional coq au vin recipe plus#
Season the chicken pieces with salt and pepper. 750ml red wine (preferably burgundy), plus an extra splash 1.8-2kg quality free-range chicken, jointed into 8-10 pieces 2 bay leaves 5 fresh thyme sprigs. Heat 1 tablespoon of the olive oil in another large skillet.When the flames subside, whisk in the tomato paste. Remove the skillet from the heat and, using a long match, ignite the wine. In a large skillet, bring the wine to a boil over high heat.
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