Coq au

Portions: 12 Portion size: 1A chicken

2Vzfloz (75 mL) sauce

Portions: 12 Portion size: 1A chicken

2Vzfloz (75 mL) sauce

U.S.

Metric

Ingredients

Procedure

12 oz

350 g

Salt pork or slab bacon

1.

Cut the salt pork or bacon into batonnet shapes, 1 x 1-4 x V4 in.

1 floz

30 mL

Oil

(2 x 1/2 x 1/2 cm).

2.

Place the bacon pieces in a saucepan. Cover with cold water. Bring

to a boil and drain.

3.

Add the oil to a large sauté pan and place over moderate heat. When

hot, add the blanched bacon. Sauté until lightly browned. Remove

with a slotted spoon and set aside.

3

3

Chickens, 312 lb

4.

Increase the heat to high. Add the chickens to the fat remaining in

(1.6 kg) each, cut

the pan and brown well on all sides. Remove the chicken from the

into 8 pieces

pan.

24

24

Tiny white onions,

5.

Add the onions and mushrooms to the pan and sauté until

peeled and parboiled

browned. Remove with a slotted spoon and set aside with the bacon

112 lb

700 g

Small mushroom caps

pieces. Pour off the fat from the pan.

1 qt 1 L Dry red wine 6. Add the wine and stock to the pan and bring to a boil.

1 pt 500 mL Chicken stock 7. Add the thyme, bay leaf, and garlic, tied in a piece of cheesecloth.

Sachet: 8. Return the chicken to the pan. Bring the liquid back to a boil. Cover

12 tsp 2 mL Dried thyme and cook in a 300°F (150°C) oven or over very low heat on top of

1 1 Bay leaf the stove until chicken is done, about 30-40 minutes.

4 4 Large garlic cloves, crushed

2 oz 2 oz to taste as needed

60 g 60 g to taste as needed

Beurre manié: Butter, softened Flour Salt

Chopped parsley

Per serving:

Calories, 690; Protein, 50 g; Fat, 41 g (54% cal.); Cholesterol, 165 mg; Carbohydrates, 10 g; Fiber, 2 g; Sodium, 480 mg.

Per serving:

Calories, 690; Protein, 50 g; Fat, 41 g (54% cal.); Cholesterol, 165 mg; Carbohydrates, 10 g; Fiber, 2 g; Sodium, 480 mg.

Coq au Vin

9. Remove the chicken from the cooking liquid and place in a heated pan or on a serving platter. Garnish with the mushrooms, onions, and bacon pieces.

10. Degrease the cooking liquid carefully.

11. Place over high heat and boil until the liquid is reduced to about 1 qt(1 L).

12. Mix the butter and flour to make beurre manié. Beat in the beurre manié a little at time, just enough to thicken the sauce lightly.

13. Add salt to taste.

14. Strain the sauce over the chicken and garnish.

15. At service time, sprinkle each portion with a little chopped parsley.

Coq au Vin

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