1 Tablespoon Cornstarch (Mixed with 2-3 Tablespoons Water to Form a Paste).6 Strips Smoked Bacon (Cut into Thin Batons).1 Large Whole Chicken (Broken down into 8 pieces – or you can use pre-cut chicken leg/thigh quarters).Give it a try for a true taste of a French classic. However, if you use a boiling chicken or any large chicken, you will still get a spectacular result. Now, you may find it hard to find a worn-out old cockerel in your local supermarket. Once the meat was simmered in its marinade and chicken stock, it would be garnished with mushrooms, onions, and local bacon before being served with bread, mashed potatoes, or a simple salad. Instead, it would be marinaded overnight in local Burgundy wines made with the Pinot Noir grape, along with vegetables and herbs from the kitchen garden. So, this animal was not suitable for roasting. ![]() As a French chef once told me, “a cockerel that was no longer quick enough to run away from you.” Because it was an older bird, the meat was tougher. It was traditionally prepared using a cockerel or male chicken that was past its best. Coq au Vin, literally “cockerel in wine,” is a classic dish from the Burgundy region of France. This month’s recipe is a perfect example. ![]() However, if you do dedicate time to them, the results can be unbeatable. Not something we are so good at in these hectic days. Perhaps this is because they do take time to prepare and have a process that demands attention to detail. Some of these French classics seem to have gone out of style recently. It is a cuisine that is based on dishes that are prepared seasonally with ingredients local to the region and served family-style to be enjoyed by large groups of people. Add in mushrooms and cook for another 4 minutes, or until lightly golden.ĪDD them to the casserole and stir through. Serve with mashed potatoes and optionally chopped parsley.I am a huge fan of rustic French cooking. MELT 15 grams of butter in a small frying pan over low heat, add in baby onions and cook for about 6 minutes. HEAT until the liquid is starting to bubble, then cover with the lid and cook in the oven for 1.5 hours, or until the chicken is very tender. POUR over the red wine and 150 ml chicken stock, add bay leaf and thyme sprigs. SPRINKLE over 1 tablespoon of flour and bake for another minute or 3, depending on the size of the chicken legs.Ī larger leg means more cooking time. HEAT up the casserole and add in any grease leftover from cooking the chicken.ĬOOK the diced bacon in this grease and add in the chicken legs when the bacon starts to get some colour. Cooking time increases when you use a casserole, so keep that in mind.ĬOLOUR the chicken legs on both sides, then remove them from the skillet and set them aside on a large plate. ![]() If you don't have a large skillet with a lid, use a large casserole with a lid instead. HEAT up one tablespoon of vegetable oil in the skillet on high heat. PRE-HEAT your oven and set the temperature to be 150 degrees Celsius (300 Fahrenheit) for a fan oven or 130 degrees Celsius (265 Fahrenheit) for gas 2 oven. GENEROUSLY season the chicken legs with freshly ground pepper and sea salt. CLEAN and cut 100 grams of button mushrooms. You can now peel off the outer layers of the baby onions with ease! PREPARE 150 ml of chicken stock. Then add in the baby onions with skin and all for about 15 - 20 seconds. ![]() To save time and effort it's best to boil water in a small pan. The chicken will cook for a very long time in the oven, and because of this, the meat will easily fall off the bones. Coq au vin is French for "chicken in wine", in this case, we're going to cook chicken in red wine.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |