Coq Au Vin
Coq Au Vin

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, coq au vin. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Coq Au Vin is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Coq Au Vin is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have coq au vin using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Coq Au Vin:
  1. Take bacon
  2. Prepare olive oil
  3. Get chicken tight fillet removed skin
  4. Take cognac
  5. Get Salt and pepper
  6. Take bay leaf
  7. Make ready thyme
  8. Get small white onion, peeled
  9. Prepare flour
  10. Get red wine
  11. Take chicken stock
  12. Make ready garlic
  13. Get tomato paste
  14. Prepare fresh botton mushroom
Steps to make Coq Au Vin:
  1. Brown braised onions:
  2. In a frying pan heat olive oil, add parboiled onions, toss for several minutes until lightly browned. Add water to halfway up onions and add 1/2 tsp salt. Cover pan and simmer slowly for 25 minutes until onion tender. Set aside.
  3. Brown the mushroom:
  4. Heat butter and oil, hot toss in mushrooms and saute over high heat for 5 minutes or until lightly browned. Remove from the heat. Set aside.
  5. Brown the bacon. set aside.
  6. Brown the chicken, pour the cognac, salt &pepper, bay leaf and thyme.
  7. Place onion around the chicken and cook slowly for 10 minutes.
  8. Sprinkle flour over the chicken, mix well. Pour wine and stock and brown bacon, garlic, tomato pure. Simmer for 25 - 30 minutes.
  9. Removed chicken and add mushroom and simmer for 4 - 5 minutes. The sauce should be thick.
  10. To serve, put the chicken into the bowl and pour all the sauce over it. Garnish with parsley.
  11. Enjoy.

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