Hen in Pink Wine.
French convenience meals.
It’s now not a hard recipe, despite the fact that there are a large number of steps.
A correct Coq au Vin is definitely definitely worth the effort – plus it may be partly made forward and completed simply prior to serving.
Chill out, activate some track, and benefit from the procedure….
Click on right here to Pin Coq au Vin
Coq au Vin
I used 4 hen thighs and a couple of breasts to serve 4 other folks (or 2 for two foods). Use an entire cut-up hen or your favourite items.
The cocoa is the name of the game aspect on this French vintage. And use a tight, drinkable crimson wine.
We love this with Mashed Potatoes.
- Prep Time: 10 mins
- Marinate: 4 hours
- Cook dinner Time: 70 mins
- Overall Time: 5 hours 20 mins
- Yield: 4 servings 1x
- Class: Hen
- Approach: Braise
- 4 hen thighs (14oz, 420gr general) skinless
- 2 hen breasts (12oz, 360gr general) boneless, skinless
- 1 onion, more or less chopped
- 1 carrot, more or less 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) crimson wine
- 2 tbs olive oil
- 1 tsp granular or paste hen base, not obligatory
- pinch of nutmeg
- 3 slices bacon, chopped
- 4oz (120gr) mushrooms, trimmed, small left entire, massive reduce in part or quarters
- 6 – 8 shallots, small left entire, massive reduce in part lengthwise
- 1 tbs natural cocoa
- 2 tbs cornstarch (corn flour, maizena) dissolved in 3 tbs water (you won’t use all of it)
- To marinate:
- Put the hen, onion, carrot, garlic, and bouquet garni in a deep bowl.
- Pour wine over and refrigerate a minimum of 4 hours or in a single day.
- To prepare dinner:
- Take away hen from marinade and drain smartly, booking marinade.
- Warmth oil in heavy, deep pot over medium-high warmth.
- Brown hen on either side, a couple of items at time, about 10 mins.
- Go back all hen to pan and pour over reserved marinade and greens.
- Upload nutmeg and hen base (if the usage of).
- Duvet, carry to a simmer, scale back warmth and simmer for an hour.
- Greens:
- In medium skillet sauté bacon till crisp.
- Upload shallots to pan with 2 tbs water, quilt and prepare dinner for 10 mins.
- Discover and prepare dinner off liquid.
- Upload mushrooms to skillet and sauté over medium warmth till each are effectively browned on either side about quarter-hour.
- When performed, quilt till time so as to add to hen.
- To complete:
- Take away hen from pan and canopy to stay heat.
- Pressure sauce, discarding solids.
- Go back sauce to pan putting off 1/2 cup.
- Carry 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 aggregate into simmering sauce.
- Proceed whisking till it returns to a boil.
- Scale back warmth to a simmer and make allowance to cut back somewhat, about 5 mins.
- Dissolve cornstarch in water.
- Use to thicken sauce to desired consistency if wanted.
- Go back hen to pan in conjunction with mushrooms, shallots and bacon.
- Permit to warmth via over low warmth, 10 – quarter-hour.
- Prepare hen, mushrooms and shallots on a small platter.
- Spoon some sauce over and serve the remainder at the facet.
Notes
The normal dish requires pearl onions – I favor shallots as a result of they’re more straightforward to peel and I love the flavour.
The cocoa will thicken the sauce somewhat. Best use as a lot of the cornstarch aggregate as you favor.
Diet
- 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: hen, crimson wine, coq au vin
Now not partial to crimson wine? Braised Hen & Rice made with white wine….
I’ve been making Coq au Vin for years. But it surely wasn’t till I had it in a Paris bistro that I spotted there was once one thing lacking from my recipe… Even if the cookbook confident me it was once original.
The dish we had at Chez René glistened. It was once so darkish it was once nearly black; so intensely flavorful it defied description.
The hunt was once on. The primary conclusion was once that the sauce will have to be in accordance with a kind of sluggish discounts simplest Michelin cooks with body of workers do. The type that reduces 5 quarts of flavorful pork 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 Chefs Original French’ that referred to as for cocoa powder. May this be the name of the game aspect?
Bien sûr !
Additionally, use a tight wine… It doesn’t need to be dear, however it will have to be drinkable. An inexpensive bottle of plonk gained’t give the flavour. Completely don’t use ‘cooking wine’ (shudder).