My preference is the thigh portiosn, bone-in for this recipe. Chicken leg and thigh portions on the bone will tolerate being a little overcooked, unlike chicken breast. Vary the wine flavour with different reds, but always choose a quality wine. Our Coq Au Vin is based on Julia Childs recipe and offers step by step. Use 2 diced medium-sized onions in place of the baby onions. Coq Au Vin is chicken on the bone braised in wine, covered and cooked low and slow. Serve with your favourite potato dish and other seasonal vegetables.Cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is tender.Pour over the chicken and cover with the lid. ![]() In a jug, stir together the tomato paste, flour, wine and water to make a smooth sauce.Into the pre-warmed slow cooker put the chicken, onions, bacon, mushrooms, garlic, stock powder and bouquet garni, if using.Add the onions and baocn to the pan and brown evenly. Brown the chicken in a knob of butter or a little oil in a heavy-based frying-pan over moderately high heat until the chicken pieces are well browned on all sides.Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.8-10 pickling-sized onions, peeled and halved if large.10-12 chicken pieces, bone-in (drumsticks or thighs are best here).However, today we do not get older birds which makes the cooking time less and the flavour not so intense, hence the inclusion of the chicken stock powder. Thus it was simmered long and slow until the meat fell from the bones - perfect for slow cookers. ![]() The traditional Coq au Vin, chicken in red wine, was prepared with an older bird.
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