Recipe Coq au vin : Practical and Delicious

Recipe 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 Coq au vin. You are currently reading Recipe Coq au vin : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Coq au vin requires 20m, cook 2h 20m and serve 6. Caution: allergy Contains gluten, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This aromatic French chicken stew contains a delicious blend of herbs and spices.

Ingredients:

14 Ingredients

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  1 1.7kg (size 17) chicken
  
  
  


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  50g (1/3 cup) plain flour
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  2 tbsp olive oil
  
  
  


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  4 bacon rashers, rind removed, coarsely chopped
  
  
  


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  2 bunches (about 760g) spring onions, roots and stems trimmed
  
  
  


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  250g button mushrooms
  
  
  


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  4 garlic cloves, crushed
  
  
  


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  500ml (2 cups) dry red wine
  
  
  


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  500ml (2 cups) Massel chicken style liquid stock
  
  
  


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  60ml (1/4 cup) brandy
  
  
  


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  2 tbsp tomato paste
  
  
  


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  1 bouquet garni sachet (MasterFoods brand)
  
  
  


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  Steamed green beans, to serve, if desired
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Briefly rinse chicken cavity under cold running water. Pat dry inside and out with paper towel. Place, breast-side down, on a clean work surface. Use poultry shears to cut on either side of backbone and discard backbone. Cut breast in half, splitting breastbone. Use a sharp knife to cut each side in half, between thigh and breast. Cut drumstick from thigh, cut thigh in half. Remove wing from breast, then cut breast diagonally in half. Repeat with remaining chicken half, to make 12 pieces.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 180°C. Place flour in a bowl, season with salt and pepper. Toss chicken in flour and shake off excess. Heat oil in a frying pan over medium-high heat. Add a third of the chicken pieces and cook, turning chicken occasionally, for 8 minutes or until browned all over. Transfer to a ovenproof, flameproof dish. Repeat in 2 more batches with remaining chicken pieces. Add bacon to pan and cook, stirring, for 5 minutes or until bacon is browned. Place in pan with chicken.
  
  
  


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  Step 3
  
  
  
  
  Add onions to saucepan and cook, stirring, for 8 minutes or until browned. Add mushrooms and garlic, cook, stirring, for 5 minutes or until mushrooms are tender. Add wine and bring to the boil. Stir in stock, brandy, tomato paste and bouquet garni and pour over chicken.
  
  
  


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  Step 4
  
  
  
  
  Bake in preheated oven, covered, for 1 1/2 hours or until chicken is tender and sauce is slightly reduced. Serve with steamed green beans, if desired.
  
  
  

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