H wave to everyone s:
This week I bring another classic in the kitchen of Julia Child: Coq au Vin her. On this occasion we chose this recipe I am telling you the reason below:
blog In "Film & Food" have launched a recipe contest based on Julia Child and film "Julie and Julia." I recommend you dig out this blog entry about this movie, because it is really good. Among the comments about the competition, there were several suggestions for recipes to make, and some we had already translated and produced in our blog, but this particular one, Coq au Vin, we had not done it yet, so we decided to do it for facilitate the translation into English to whoever is @ interested in it for the contest. The recipes and pictures of the recipe that you choose to develop must be submitted on 29 April, so you are in time and I encourage you to participate. You can watch the contest on the following link to the blog "Film & Food"
And back to the counter before us today, as usual, EG then we discuss the details of his "staging" and enlighten us with your photo shoot.
As always, we hope that this recipe is to your liking!
COQ AU VIN JULIA CHILD
CHICKEN IN RED WINE WITH ONIONS, MUSHROOMS AND BACON
Chicken in Red Wine with Onions , Mushrooms and Bacon
This popular dish can be made with any type of wine, red and white, although red is more typical. Usually in France the only accompanying potatoes with parsley, but if you want to include some vegetables, You can opt for a few peas with butter. Serve with a young red wine with full body, like a Burgundy , Beaujolais or Côtes du Rhône .
For 4 / 6 persons
- a slice of about 100 grams of lean bacon
Remove rind and cut the bacon into lardons (strips of about 6 mm wide and 2.5 cm long). Simmer for 10 minutes in 2 liters of water. Drain in cold water and dry them.
- 1 heavy saucepan about 25 inches. or an electric grill
- 2 tablespoons butter
Sauté bacon slowly in hot butter until very lightly browned. Book it into a source of service.
- 1 ¼ or 1 ½ kg chicken cut into pieces for frying.
Dry the chicken thoroughly. Doral in the pan with hot butter.
- ½ teaspoon salt
- ⅛ teaspoon pepper
Season the chicken. Return the bacon to the pan with the chicken. Cover the pan and cook slowly for 10 minutes, turning chicken once.
- ¼ cup cognac
Uncover and pour the cognac. By protecting the face, lights the cognac. Shake the pan forward and backward for several seconds until the flames go out.
- 3 cups young red wine with full body
- 1 or 2 cups dark chicken stock or beef
- ½ tablespoon tomato paste
- 2 cloves garlic, crushed
- ¼ teaspoon thyme
- 1 bay leaf
Pour the wine into the pan. Add just enough broth to cover chicken. Stir and stir the tomato paste, garlic and herbs. Bring to a boil over low heat. Cover and cook over low heat for 25 to 30 minutes or until chicken is tender and juices run clear yellow when pierced with a fork. Remove chicken to a source of service.
While the chicken is done, prepare the onions and mushrooms as follows:
braised onions
- between 12 and 24 peeled onions about 2.5 cm in diameter
- 1 ½ tablespoons
butter - 1 ½ tablespoons oil
- 1 grill pan or 22 or 25 cm in diameter
When butter and oil are bubbling on the grill or pan, add the onions and fry for about 10 minutes over medium heat. Be careful not to break your skin and not wait until browned evenly.
- ½ cup dark meat broth, white wine, red wine or water
- Salt and pepper
- A medium herb bouquet with: 4 sprigs parsley, ½ sheet Laurel and ¼ teaspoon thyme tied in a cloth.
incorporates the liquid, season to taste and add the herb bouquet. Cover and cook over low heat for 40 to 50 minutes until the onions are perfectly tender but retain the form and the liquid has evaporated. Remove the herb bouquet.
- 1 grill or pan about 25 cm in diameter
- 2 tablespoons butter
- 1 tablespoon oil
- 250 g fresh mushrooms, washed and dried well. If small, leave them whole, but if large, cut them into slices or quarters.
Put the pan with the butter and oil over high heat. When butter foam is disappearing, thus indicating that it is hot enough, take the mushrooms. Move and shake the pan for 4 to 5 minutes. While mushrooms are sautéing, first absorb the fat and after 2 or 3 minutes will reappear on their surface, and only then begin to brown. As soon as they are lightly browned, remove from heat.
Optional: 1 to 2 tablespoons shallots or green onions
Stir shallot or onion to the mushrooms and saute over moderate heat for 2 minutes.
(*) The sauteed mushrooms can be made in advance reserve and then reheated when needed. Season to taste just before serving.
Continued Coq au Vin recipe:
- Salt and pepper
simmered the chicken liquid in the pan for a minute or two, skimming fat. After the fire and cook up quickly, reducing the liquid to about 2 ¼ cups. Correct seasoning and remove from heat. Discard bay leaf.
- 3 tablespoons flour
- 2 tablespoons butter, softened
- 1 rubber spatula
- 1
whisk Make a paste with the butter and flour (beurre manie ). Using the spatula, the paste includes a hot liquid and stir with whisk. Simmer for 1 to 2 minutes, stirring constantly. The sauce should be thick enough to lightly coat a spoon.
Place chicken in pan and the onions and mushrooms around. Water it with the sauce.
(*) If you're not going to serve immediately, Put a film stock or small pieces of butter over the surface of the sauce. Pre-Order unfilled.
Just before serving, bring to a boil over low heat, basting chicken with sauce. Cover and cook over low heat for 4 to 5 minutes, until chicken is heated through.
- sprigs fresh parsley
serves directly in the pan or place on a warm platter and decorate with parsley sprigs.
Bon appétit!
MG
translating to walk between the fire pots
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