Coq Au Vin Recipe

Chicken in Red Wine with Onions, Mushrooms and Bacon = Coq Au Vin

This popular dish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais or Cotes du Rhone.

Ingredients
3 to 4-ounce/85-115g chunk lean bacon
2 tablespoons/29g unsalted butter
2 1/2 to 3 pounds/1150-1350g frying chicken or old cock, cut into pieces
1/2 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/4 cup/60ml cognac
3 cups/750ml young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups/250-500ml brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 Brown-Braised Onions, recipe follows
1/2 pound Sauteed Mushrooms, recipe follows
3 tablespoons/23g all-purpose flour
2 tablespoons/29g softened butter
Fresh parsley leaves

Brown-Braised Onions:
1 1/2 tablespoons/22g butter
1 1/2 tablespoons/22ml oil
18 to 24 peeled white onions, about 1-inch in diameter
1/2 cup/125ml brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper
Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth

Sauteed Mushrooms:
2 tablespoons butter
1 tablespoon/15ml oil
1/2 pound/225g fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 to 2 tablespoons minced shallots or green onions, optional
Salt and pepper

Directions
Remove the rind and cut the bacon into lardons (rectangles 1/4-inch/6.4ml across and 1-inch/2.5cm long). Simmer for 10 minutes in 2 quarts/liters of water. Rinse in cold water. Dry.

In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260F/130C for an electric skillet). Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360F/180C for the electric skillet.)

Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300F/150C) for 10 minutes, turning the chicken once.

Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

While the chicken is cooking, prepare the onions and mushrooms.

Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups/560ml. Correct seasoning. Remove from heat, and discard bay leaf.

Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.

Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.

Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.

Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.

Brown-Braised Onions:
When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.

Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.

Bake them as follows: Transfer the onions and their sautéing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350F/175C/Gas 4 oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.

Sauteed Mushrooms:
Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

Original recipe by Julia Child

private chefs and event catering

Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach

info@yadachef.com | 954-367-YADA (9232)

561-285-7466

www.yadachef.com

south florida catering and personal chefs

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun! YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity. Each class is a new experience. Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen. Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to fa...

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

The History Of Mustard

Mustard was around thousands of years before Grey Poupon BY PEGGY TROWBRIDGE FILIPPONE Mustard, a member of the Brassica family of plants, bears tiny round edible seeds and tasty leaves. Its English name, mustard , is derived from a contraction of the Latin mustum ardens meaning "burning must ." This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes. The condiment mustard is made from the seeds of the mustard plant. The seeds aren't flavorful until they are cracked, after which they are mixed with a liquid to become prepared mustard. The culinary history of mustard as a condiment is extensive. History of Mustard as a Condiment As a condiment, mustard is ancient. Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a past...

Raspberry Tart Recipe

To make sure the pastry stays crisp and flaky, arrange the raspberries on top no more than 30 minutes before serving. The jam not only sets the berries in place, it also adds flavor intensity and gives them a beautiful shine. PUFF PASTRY 3 cups/375g chilled all-purpose flour, plus more for rolling 1/2 teaspoon salt 3 sticks (3/4 pound/340g) unsalted butter, thinly sliced and chilled 1/4 teaspoon/2ml fresh lemon juice About 1 cup/250ml cold water 1 large egg yolk mixed with 1 tablespoon/15ml water 1/4 cup/285ml plus 3 tablespoons/45ml seedless raspberry jam 1 1/2 pints/225g fresh raspberries Vanilla ice cream, whipped cream or crème fraîche (optional), for serving The dough can be refrigerated for up to 2 days or frozen for up to 4 months. TART In a chilled bowl, whisk the flour with the salt. Scatter the butter over the flour. Add the lemon juice and 1 cup of cold water and stir with a wooden spoon just until the flour is moistened; add 1 to 2 tablespoons more water if...

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

Watermelon and Feta Summer Salad Recipe

Watermelon and Feta Summer Salad Recipe 1 pound/450g watermelon, rind removed and cut into bite sized pieces 1/4 pound/115g feta cheese crumbled 16 sage leaves, chopped 1 teaspoon/5ml fresh ground pepper In a large bowl place watermelon, feta cheese, chopped sage and pepper. Toss gently to combine. Serve immediately. Your ingredients and the benefits: Most people do not put watermelon and salad in the same sentence . In the food world it is not unheard of. Indeed it is really nothing new. Many of the watermelon salads I have had included mint, and occasionally basil. In Chinese cooking I was taught to have three taste ingredients; sweet, salty and sour. This was my thought process for using sage. Sage is sharply flavored and slightly bitter herb in the family of Lamiaceae, of the genus: Salvia. Sage is in the same family as basil, mint and rosemary. It is found all over the Mediterranean. Sage herb parts have many notable plant-derived chemical compounds...

Baked Apple Streusel Pancake Bars Recipe

Have you ever mixed up a batch of pancake batter, (because they sounded so amazing 15 minutes earlier when you were in bed), o nly to find yourself in front of the stove, spatula in hand, thinking "I really don't have the patience for this?" Yields: 20 Bars Adapted from: Martha Stewart's Buttermilk Pancakes 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt, or slightly less table salt 3 tablespoons sugar 2 large eggs, lightly beaten 2 3/4 cups buttermilk (whole milk can be substituted without any problems) 3 tablespoons unsalted butter, melted 1 small apple, diced into 1/2" pieces 2 cups Granola (we used an apple cinnamon granola from Bear Naked) For Topping: 1/4 cup all-purpose flour 1/4 cup brown sugar, firmly packed 3 tablespoons butter, melted 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg Grease and Parchment your choice of baking dish. We used 2 8"x8" pans (for the straight s...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different forms. Cubed, minced and pureed. This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes 1 teaspoon/4 grams salt 1/4 teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika Trim the turkey if not trimmed alread...

9 Wonderful Benefits Of Pistachios

The health benefits of pistachios include a healthy heart , weight management, protection against diabetes and hypertension, and improved digestion . The vitamins , minerals , fats, and protein found in pistachio are all good for health. What Are Pistachios? Pistachios are one of the oldest edible nuts and are commonly used all over the world. They are native to Asia, particularly Iran and Iraq. Archaeological evidence dates the association of pistachios and man as early as 6,000 BC. They were cultivated in Iran, Iraq, and Syria and were introduced to the Romans only in 100 AD. Today, apart from Iran, Iraq, and Syria, pistachios are being produced in many countries such as the United States, Australia, Turkey, and China, among others. Pistachio nuts belong to the Anacardiaceae family from the genus Pistacia . A pistachio tree takes about 10 to 12 years to produce the first crop. They are d...

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts 4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided 1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1 bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and ...

YaDa Chef Private and Personal Chefs

Search This Blog