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Before you jump to Coq Au Vin recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.
Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more eco-friendly we won’t be able to resolve the problems of the environment. Each and every family should start making changes that are environmentally friendly and they must do this soon. Keep reading for some methods to go green and save energy, mainly in the kitchen.
Let us begin with something quite simple, changing the particular light bulbs. This will go outside of the kitchen, nonetheless that is okay. The normal light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more originally, these types of bulbs last as long as ten of the traditional type as well as using a lot less energy. One of the advantages is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will certainly end up at a landfill site. It goes further than merely exchanging the lights, though; turning off lights that aren’t needed is actually another good thing to do. In the kitchen is where you’ll frequently discover members of a family, and often the lights may not be turned off until the last person goes to bed. And it’s not limited to the kitchen, it happens in other parts of the house as well. Do an exercise if you like; have a look at how much electricity you can save by turning the lights off as soon as you don’t need them.
The kitchen by itself gives you many small means by which energy and money can be saved. Efficient living is definitely something we can all accomplish, without difficulty. It’s about being functional, most of the time.
We hope you got benefit from reading it, now let’s go back to coq au vin recipe. You can have coq au vin using 15 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to make Coq Au Vin:
- Take of Red Wine.
- Use of Brandy (optional).
- Provide of Carrot.
- Take of Red Onions.
- Prepare of Chicken thighs.
- Prepare of Thick Cut Streaky Bacon.
- Provide of Butter.
- Take of Chicken Stock.
- Use of Button Mushrooms.
- You need of Garlic.
- Get of Thyme.
- Get of Bay Leaves.
- Get of Parsley.
- Take of Large Potatoes (for the mash).
- Use of Flour/Corn Starch (to thicken the sauce).
Steps to make Coq Au Vin:
- Cook some diced bacon (or lardons) in a Dutch oven on the hub with a bit of butter and oil (the oil helps stop the butter from burning)..
- Once cooked remove the bacon with a slotted spoon so the fat stays in the pan..
- Next cook some chicken (thighs are best with this), skin down in the same pan/dutch oven..
- Once the chicken has a bit of colour to it, remove it..
- Next add mushrooms (as many as you like halved), carrots (1 diced), red onions (2 quartered) and a couple of cloves of garlic (minced) to the same pan..
- Cook until the onions have caramelized and the mushrooms have a bit of colour to them then add a shot of brandy (optional)..
- Next add about 500ml of red wine to it with about 250ml of chicken stock (modify measurements as needed. Its 2/3 wine to 1/3 chicken stock).
- Once it starts to simmer add back the chicken and bacon. Then add a few sprigs of thyme, couple of bay leaves and season to taste..
- Next place the Dutch oven (with the lid on) in the oven at gas mark 4 (180°C/350°F) and cook for about two hours. (Remove the lid for the last 30 minutes)..
- Once the two hours are up remove the Dutch oven from the oven and place back onto the hub and remove the chicken. If the liquid still needs a bit more reducing, do that now..
- Next skim off any fat, remove the thyme and bay leaves and add some corn starch to thicken the sauce. Ideally you should use Beurre manié, but corn starch will be fine..
- Once the sauce is at the desired thickness add the chicken back to warm it though with some chopped parsley..
- Serve with mashed potatoes..
- I used a baked potato to make the mash. Just place the potato/s in the top of the oven with the Coq au vin. 2hrs at gas mark 4 (180°C/350°F) will give you a nice fluffy potato..
- Once the potato is cooked, cut it in half and scrape out the innards with a spoon and place into a bowl. Next add a splash of milk and a knob of butter and mash with a fork. I also like adding a small amount of english mustard to my mash..
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