Recipe Slow-cooked coq au vin : Practical and Delicious

Recipe Slow-cooked coq au vin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Slow-cooked coq au vin. You are currently reading Recipe Slow-cooked coq au vin : Practical and Delicious. This recipe is the creation of the chef Dominic Smith. Recipe Slow-cooked coq au vin requires 25m, cook 8h 30m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This slow-cooked wonder is the perfect weekend entertainer with aromatic herbs, a red wine-infused marinade and classic French style.

Ingredients:

25 Ingredients

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  1.6kg whole chicken or 4 chicken marylands
  
  
  


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  200g speck, cut into small strips
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  60ml (1/4 cup) brandy
  
  
  


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  35g (1/4 cup) plain flour
  
  
  


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  500ml (2 cups) Massel chicken style liquid stock
  
  
  


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  100g butter, chopped
  
  
  


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  8 French shallots
  
  
  


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  1 tbsp caster sugar
  
  
  


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  125ml (1/2 cup) water
  
  
  


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  2 tbsp olive oil
  
  
  


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  300g button mushrooms, trimmed
  
  
  


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  2 tbsp chopped fresh continental parsley
  
  
  


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  Fresh thyme sprigs, to serve
  
  
  


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  Crusty bread rolls or baguette, to serve
  
  
  



• Marinade



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  750ml (3 cups) pinot noir
  
  
  


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  2 carrots, thickly sliced
  
  
  


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  2 celery sticks, trimmed, thickly sliced
  
  
  


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  1 brown onion, cut into wedges
  
  
  


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  3 garlic cloves, crushed
  
  
  


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  3 French shallots, peeled, halved
  
  
  


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  2 tsp black peppercorns
  
  
  


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  2 dried bay leaves
  
  
  


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  10 sprigs fresh thyme
  
  
  


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  1 tsp salt
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

8 Method Steps

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  Step 1
  
  
  
  
  To make marinade, place all ingredients in a large saucepan over medium-high heat and bring to the boil. Set aside to cool and allow the flavours to infuse.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to joint the chicken, use a sharp knife or poultry shears to cut down either side of the backbone. Discard the bone. Halve the chicken through the breastbone. With chicken skin-side up, cut in half between the thigh and breast. Trim wings at first joint and discard bones.
  
  
  


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  Step 3
  
  
  
  
  Place chicken and the marinade in a bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
  
  
  


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  Step 4
  
  
  
  
  Remove chicken from marinade and pat dry with paper towel. Strain marinade into a bowl. Reserve vegetable mixture.
  
  
  


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  Step 5
  
  
  
  
  Heat a large frying pan over medium heat. Add the speck and cook, stirring occasionally, for 3 minutes or until the fat renders (releases from speck and melts) and the speck is golden. Remove speck with a slotted spoon and drain on paper towel. Return the frying pan to medium-high heat. Add chicken and brown, in 2 batches, for 3 minutes each side. Transfer to a bowl. Drain all but 2 tbs fat from the dish, then return to heat. Add the garlic and reserved vegetable mixture and cook, stirring occasionally, for 6 minutes or until vegetables are soft. Add brandy and use a long match to carefully ignite. Allow the flame to burn out, then stir in flour. Gradually stir in the stock, then reserved marinade. Place mixture in a slow cooker and top with chicken. Cover and cook on low for 6-8 hours or until chicken is tender and almost falling off the bone.
  
  
  


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  Step 6
  
  
  
  
  Meanwhile, melt half the butter in a large saucepan over medium-high heat. Add shallots and sugar, and cook, stirring occasionally, for 5 minutes or until shallots caramelise. Add water and bring to boil. Simmer for 8 minutes or until syrupy.
  
  
  


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  Step 7
  
  
  
  
  Heat oil and remaining butter in a frying pan over high heat. Add mushrooms and toss for 5 minutes or until golden. Season.
  
  
  


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  Step 8
  
  
  
  
  Add the speck, eschalot mixture and mushrooms to slow cooker. Cover and cook for 30 minutes to heat through. Season. Scatter with parsley and thyme sprigs. Serve with the bread.
  
  
  

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