To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again. When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Season, to taste, with salt and freshly ground black pepper. Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients coq, or rooster, and vin, or wine, in this case a bold, rustic red wine. While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. dreamstime shutterstock Stew Poultry Dish Coq au vin This classic peasant stew hails from the French region of Burgundy. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. You can also try a chicken pot-au-feu which adds more vegetables, but no alcohol.Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly. It is very similar to the Boeuf Bourguignon, which is a slow-cooked stew with beef instead of chicken and also uses red wine.īut keep in mind that the general consensus is that because the cooking time is over 45 minutes at high pressure even in the Instant Pot, the alcohol has cooked off. Chicken stock and 2 tablespoons of apple cider vinegar instead of the wine.Abricot, peach or pear juice instead of Cognac.The best combination that I’ve found is to replace the alcohol with: I’ve scoured French blogs and recipe websites to find alternatives and test them. If you cook it without the wine, it will still be a delicious chicken stew. Nevertheless, if you have small children, you may have doubts about a recipe that includes 1/3 cup of wine and 1/4 cup of cognac. I should point out that Coq au Vin translates literally to Chicken in Wine. ☞ READ MORE: Classic French Recipes remade in the Instant PotĬoq au vin in the Instant Pot before cooking Cooking without alcohol You don’t need to have every single one, a French bouquet garni involves mixing and matching what you have. Spices: There are a lot of spices on the list, but in essence this is a French bouquet garni. But if you don’t have lardons and are using regular bacon, you should sauté those as per the recipe below. These don’t need to be sautéed (if you are using frozen chicken). Lardons: Also, one thing to note is that the French recipe usually calls for lardons, which are small matchstick-size pieces of bacon. The Instant Pot will take longer to heat up, so just leave the cooking time the same. If you do decide to leave the chicken frozen, you don’t need to add any additional time. I’ve sacrificed the skin and cooked it several times with the chicken still frozen, and the dish still tastes fantastic. But keep in mind that the skin will probably not taste as good and fall off. Just toss them in and you’re good to go.įrozen Chicken: You could also use frozen chicken, if you really are in a rush. But we do get chopped frozen vegetables, even in France, and there’s a reason they are so popular. These days with the Instant Pot, I find that taking a few shortcuts from the classic French pantry doesn’t take away any of the flavors of the chicken stew.įrozen Veggies: For instance, for the vegetables in the recipe below, I’ve counted the time it takes to chop all the vegetables and add them in. Then the following day, slow cook on the stove for 2.5 hours. In France, the traditional way a typical Coq au Vin is cooked is by marinating red wine, chicken, onions, carrots, and celery the night before.
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