We hope you enjoy making and trying this lovely dinner dish! Let us know how yours turned out by sharing your photos on social media, you can find us on Twitter, Facebook and Instagram and can tag us in your photos! Nigel served it with mashed potato and garden peas. Strain the sauce into the coq and keep hot until ready to serve.
Recipe for coq au vin full#
(Simply work together a tablespoon each of butter and flour until you have a paste, then break off pea-sized bits and whisk them into a ladle full of the hot liquid and add to the sauce.) Reduce by about one-third then thicken with some old-fashioned beurre manié. Making the perfect 30-Minute Coq au Vin should only take approximately 30 min. Let the alcohol burn off before adding the pre-heated red wine and a teaspoon of molasses sugar. Set a saucepan on top of the stove on a moderate heat, warm the Cognac in a ladle (or in a pan), then pour it into the pan and set alight. Cover the pot with a lid and cook until tender in the oven for about 25 minutes. Ingredients 1 x 320g pack ready rolled Jus-Rol Shortcrust Pastry 600ml good red wine 1-2 tbsp olive oil 8 skinless and boneless chicken thighs 150g smoked. Return the bacon and vegetables to the pot, add the bouquet of herbs and season. Add them to the pan and brown first on one side then the other, for about 5 minutes a side. Shake the chicken pieces with some seasoned flour in a Ziploc bag, then shake off any excess flour. Remove with a slotted spoon and set aside.
Sauté briefly, then add the shallots, garlic and mushrooms and cook gently until the shallots are beginning to turn opaque and pale gold. Heat the butter and olive oil in a heavy-based casserole dish over a medium heat and throw in the bacon. Preheat the oven to 180C/160C fan/350F/gas 4.
Recipe for coq au vin how to#
Nigel shared some advice for making Coq au Vin: 'You can either use a large free-range chicken for this dish, or even better in my opinion are six whole chicken legs.'ġ10g/4oz organic green-back bacon, diced (or Nigel says you can use lardons)ġ8 shallots, but who’s counting, peeled and left wholeĪ large organic chicken, jointed or 6 good-sized legsĪ bouquet of fresh thyme, flat-leaf parsley and bay tied together (or Nigel says you can use a bouquet-garni)ġ teaspoon molasses sugar (or 1 tsp dark brown sugar)ġ handful flat-leaf parsley (trimmed and chopped) How to cook Coq au Vin
0 kommentar(er)
