Hen in Pink Wine.

French consolation meals.

It’s not a troublesome recipe, though there are a number of steps.

A correct Coq au Vin is properly definitely worth the effort – plus it may be partially made forward and completed simply earlier than serving.

Calm down, activate some music, and benefit from the course of….

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Coq au Vin

I used 4 rooster thighs and a pair of breasts to serve 4 individuals (or 2 for two meals).  Use a complete cut-up rooster or your favourite items. 
The cocoa is the key ingredient on this French traditional. And use an honest, drinkable purple wine.
We like this with Mashed Potatoes.

• Writer: Kate
• Prep Time: 10 minutes
• Marinate: 4 hours
• Prepare dinner Time: 70 minutes
• Complete Time: 5 hours 20 minutes
• Yield: 4 servings 1x
• Class: Hen
• Technique: Braise

• 4 rooster thighs (14oz, 420gr complete) skinless
• 2 rooster breasts (12oz, 360gr complete) boneless, skinless
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 3 cloves garlic, peeled, smashed
• 1 bouquet garni – or 1 bay leaf, 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp parsley
• 1 bottle (25oz, 750ml) purple wine
• 2 tbs olive oil
• 1 tsp granular or paste rooster base, non-compulsory
• pinch of nutmeg
• 3 slices bacon, chopped
• 4oz (120gr) mushrooms, trimmed, small left entire, massive lower in half or quarters
• 6 – 8 shallots, small left entire, massive lower in half lengthwise
• 1 tbs pure cocoa
• 2 tbs cornstarch (corn flour, maizena) dissolved in 3 tbs water (you might not use all of it)

• To marinate: 
• Put the rooster, onion, carrot, garlic, and bouquet garni in a deep bowl. 
• Pour wine over and refrigerate no less than 4 hours or in a single day.
• To cook dinner: 
• Take away rooster from marinade and drain properly, reserving marinade.
• Warmth oil in heavy, deep pot over medium-high warmth.
• Brown rooster on all sides, just a few items at time, about 10 minutes. 
• Return all rooster to pan and pour over reserved marinade and greens. 
• Add nutmeg and rooster base (if utilizing). 
• Cowl, deliver to a simmer, scale back warmth and simmer for an hour.
• Greens: 
• In medium skillet sauté bacon till crisp. 
• Add shallots to pan with 2 tbs water, cowl and cook dinner for 10 minutes.
• Uncover and cook dinner off liquid. 
• Add mushrooms to skillet and sauté over medium warmth till each are properly browned on all sides about quarter-hour. 
• When accomplished, cowl till time so as to add to rooster.
• To complete:
• Take away rooster from pan and canopy to maintain heat. 
• Pressure sauce, discarding solids. 
• Return sauce to pan eradicating 1/2 cup. 
• Convey sauce to a boil over medium warmth.
• Put cocoa right into a small bowl. 
• Slowly whisk in 1/2 cup reserved sauce. 
• Slowly whisk cocoa combination into simmering sauce. 
• Proceed whisking till it returns to a boil. 
• Cut back warmth to a simmer and permit to scale back barely, about 5 minutes. 
• Dissolve cornstarch in water. 
• Use to thicken sauce to desired consistency if wanted. 
• Return rooster to pan together with mushrooms, shallots and bacon. 
• Permit to warmth by over low warmth, 10 – quarter-hour. 
• Prepare rooster, mushrooms and shallots on a small platter. 
• Spoon some sauce over and serve the remainder on the facet.

Notes

The standard dish requires pearl onions – I want shallots as a result of they’re simpler to peel and I like the flavour.
The cocoa will thicken the sauce barely. Solely use as a lot of the cornstarch combination as you want.

Vitamin

• Serving Measurement: 1/4 recipe
• Energy: 656
• Sugar: 5.3 g
• Sodium: 356.9 mg
• Fats: 24.4 g
• Saturated Fats: 6.2 g
• Trans Fats: 0.1 g
• Carbohydrates: 21 g
• Fiber: 2.9 g
• Protein: 53.8 g
• Ldl cholesterol: 216.2 mg

Key phrases: rooster, purple wine, coq au vin

Not a fan of purple wine? Braised Hen & Rice made with white wine….

I’ve been making Coq au Vin for years. Nevertheless it wasn’t till I had it in a Paris bistro that I spotted there was one thing lacking from my recipe… Though the cookbook assured me it was genuine.

The dish we had at Chez René glistened. It was so darkish it was nearly black; so intensely flavorful it defied description. 

The search was on. The primary conclusion was that the sauce have to be based mostly on a kind of gradual reductions solely Michelin cooks with workers do. The type that reduces 5 quarts of flavorful beef inventory right down to a teaspoon then thickens with butter. 

That wasn’t is. The one liquid in Coq au Vin is the Vin. 

Then I ran throughout a recipe in ‘Saveur Cooks Genuine French’ that known as for cocoa powder. May this be the key ingredient? 

Bien sûr !

Additionally, use an honest wine… It doesn’t must be costly, nevertheless it needs to be drinkable. An inexpensive bottle of plonk received’t give the flavour. Completely don’t use ‘cooking wine’ (shudder).