![]() Why did I not make it? Well, I thought it would be hard! I know, silly me. ![]() Coq au Vin was featured here, and I just wanted to make that so bad! Yes, I think it’s been about 5 years or more I’ve been dreaming of preparing this dish. I remember picking up a magazine by Cooking Light and it was the chicken edition. I think Coq au Vin is a dish that I’ve been eyeing not too long after I came to Canada. I actually didn’t know what I was going to make till the evening before! I really love Valentine’s Day, and of course I want to treat my other half to something special! While I know that anything would be greatly appreciated, I really wanted this Valentine’s Day to be a memorable one! Note: In France, sometimes a few tablespoons of Marc de Bourgogne, which is an eau-de-vie made from grape skins, is added to the pot.Time for a story! This will be quick, I promise! I made this on the Saturday of Valentine’s Day - don’t worry, I will make a dinner for tonight (I’m sharing this recipe right on Valentine’s Day!). Check the seasoning, cover and simmer or 20 to 30 minutes, or until tender. Add the onion-mushroom-salt pork mixture. Add the wine, and bring to a boil to dissolve the brown particles clinging to the bottom and sides of the casserole. Put the shallots, onions, and garlic into the casserole with the chicken. Cook on the reverse side about 3 minutes. Place the chicken pieces in the pan skin side down and cook until golden on one side, about 4 minutes. Sprinkle the chicken with salt and pepper to taste. Meanwhile, heat the oil in a heavy casserole or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes longer, or until the mushrooms are lightly browned.Ģ. Cook for about 2 minutes, then drain, and continue to cook the salt pork and onions over medium-high heat for 5 minutes, until the cubes of pork start to brown. Cover with water and bring the mixture to a boil. Place them in a skillet with the pearl onions. Cut the salt pork into rough 1/3-inch cubes. The recipe here follows the bloodless method! INGREDIENTS¼ pound lean salt porkġ 3-pound chicken, cut into serving piecesģ cups dry red wine, such as Burgundy or Côtes-du-Rhône Most chefs call for Burgundy wine in the sauce and flour as a thickener Pierre's mother preferred chicken blood to bind the sauce, a reflection of a different time back in a small, rural French village.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |