Serve with your choice of potatoes and sprinkle with parsley. Return the chicken to the pan along with the mushrooms and lardons. Remove the chicken pieces from the sauce to a plate or dish, and turn up the heat on the sauce to reduce it - this should take around 7-8 minutes. Selon la légende, le premier coq au vin aurait été cuisiné en 52 avant Jésus-Christ, alors que Jules César cherchait à impressionner Vercingétorix avant la bataille de Gergovie. Slice the mushrooms, then saute with the lardons for 5-8 minutes. (This removes some of the salt from the lardons). Bring this to the boil for a minute or two, then drain the lardons. Put your lardons into a pan and cover with cold water. Add the garlic and cook for a further minute.Īdd the cognac and flambé - you'll have tried this out if you tried out our Pepper Sauce recipe last month!Īdd the red wine, a small glass of water and the tomato purée.Īdd the bouquet garni, then season with salt and pepper.Īdd the chicken you have set aside, cover and cook for 1.5 hours - 2 hours, until the chicken is tender. Sear chicken Using a large heavy based pot 26cm / 10.5 or larger), heat oil over medium high heat. Wet chicken just won’t get a nice golden crust. This ensures that the chicken browns nicely. Remove to a plate and set aside.Īdd the chopped onion, shallots and carrots to the pan and cook until there is a lovely golden colour to the onions. Place the chicken in a paper towel-lined tray, then user paper towels to pat the chicken dry. Add the pieces of chicken and cook for around 3-5 minutes on each side so they are golden. In a large pan, heat the butter on a medium-high heat. A chicken of around 2kg, cut up into around 8-10 piecesįinely chop the onion, shallots, carrots and garlic.
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