Post by SeaDragon on Dec 10, 2017 19:05:15 GMT 10
Coq au Vin – Chicken in Wine
Recipe from GMA with Bert Newton
BY GABRIEL GATĒ 24/6/05
This is a classic French dish perfect for winter. Choose a wine with strong fruit flavour and use either chicken drumsticks or thighs. If using fillets, cook the dish for ten minutes less or the meat will be dry.
Serves 6
INGREDIENTS:
375 ml pinot noir or other red wine
2 tbsp butter
300 g kassler or bacon, cut into pieces, about 3 cm long x 1 cm wide x 1 cm thick
6 chicken thighs, skin on or off
6 chicken drumsticks
Salt and freshly ground black pepper
1 small brown onion, diced
2 tbsp plain flour
2 tbsp brandy
1 tbsp tomato paste
2 cloves garlic, crushed
1 cup strong chicken stock
1 sprig of thyme, 1 bay leaf and a few sprigs of parsley tied together
1/2 cup Italian-style tomato sauce
2 tbsp chopped parsley
METHOD:
Preheat oven to 160°C.
Bring the wine to the boil in a small saucepan.
Heat half the butter in a wide ovenproof dish and fry the bacon for 2 or 3 minutes. Transfer bacon to a bowl.
Season chicken pieces with salt and pepper. Add remaining butter to pan and brown chicken pieces. Add onion and stir gently for 3 minutes. Sprinkle flour over chicken and cook for 2 minutes. Add brandy, tomato paste and garlic and gently stir in the hot wine and the stock. Add thyme, bay leaf, parsley and tomato sauce and bring to a simmer. Cover with a lid and bake in the preheated oven for 30 minutes.
Remove chicken pieces from the liquid and transfer to a serving dish. Cover dish and place in a warm oven at 100°C.
Strain the sauce into a saucepan, discarding the herbs and onion, and boil the sauce until it is thick enough to coat the back of a wooden spoon. Add bacon pieces to sauce to reheat for 2 minutes. Spoon sauce over chicken, sprinkle with chopped parsley and serve.
Recipe from GMA with Bert Newton
BY GABRIEL GATĒ 24/6/05
This is a classic French dish perfect for winter. Choose a wine with strong fruit flavour and use either chicken drumsticks or thighs. If using fillets, cook the dish for ten minutes less or the meat will be dry.
Serves 6
INGREDIENTS:
375 ml pinot noir or other red wine
2 tbsp butter
300 g kassler or bacon, cut into pieces, about 3 cm long x 1 cm wide x 1 cm thick
6 chicken thighs, skin on or off
6 chicken drumsticks
Salt and freshly ground black pepper
1 small brown onion, diced
2 tbsp plain flour
2 tbsp brandy
1 tbsp tomato paste
2 cloves garlic, crushed
1 cup strong chicken stock
1 sprig of thyme, 1 bay leaf and a few sprigs of parsley tied together
1/2 cup Italian-style tomato sauce
2 tbsp chopped parsley
METHOD:
Preheat oven to 160°C.
Bring the wine to the boil in a small saucepan.
Heat half the butter in a wide ovenproof dish and fry the bacon for 2 or 3 minutes. Transfer bacon to a bowl.
Season chicken pieces with salt and pepper. Add remaining butter to pan and brown chicken pieces. Add onion and stir gently for 3 minutes. Sprinkle flour over chicken and cook for 2 minutes. Add brandy, tomato paste and garlic and gently stir in the hot wine and the stock. Add thyme, bay leaf, parsley and tomato sauce and bring to a simmer. Cover with a lid and bake in the preheated oven for 30 minutes.
Remove chicken pieces from the liquid and transfer to a serving dish. Cover dish and place in a warm oven at 100°C.
Strain the sauce into a saucepan, discarding the herbs and onion, and boil the sauce until it is thick enough to coat the back of a wooden spoon. Add bacon pieces to sauce to reheat for 2 minutes. Spoon sauce over chicken, sprinkle with chopped parsley and serve.