Penn
10-08-2008, 17:11
Coq au Vin
3 whole chicken ¼ and then section the ¼ s
2# of slab bacon cut into lardons
3# of med button mushrooms 1/4
2 large Spanish onions
16 cloves of peeled garlic
Mirepoix-celery, carrot and the above onion
AP Flour
Veg oil
Cheap red wine
Thyme
Rosemary
Bay leaf
S & P
Method:
1. In a large rondo or cast iron pan, sear the lardons, leaving the fat in the pot. Remove and set aside.
2. Season and dredge the chicken in the flour. Place in the rondo skin side and down; Sautéing until golden brown. Add some of the garlic while doing this. Remove and set aside.
Note: You may have to add oil to keep the fat level up.
3. Sauté the mushrooms until golden, (Add some of the garlic while doing this) remove and set aside.
4. Sweat the Mirepoix, onions first. Add the remaining garlic while doing this, remove and set aside.
Note: At this point the pan should have a nice crust on the bottom and fat from the bacon and oil addition. Add enough flour to absorb the fat, creating a “ROUX”. Cook this out for about 10 minutes stirring continuously with a wire whip. Once that’s done add the wine to deglaze and to create a thin red wine roux stock, reduce by half.
Then:
Place all your ingredients + herbs, in the rondo and add enough stock to cover. Cover the rondo and place in a 350^F oven until tender.
Sauce:
Remove some of the juice and reduce until sauce consistency; swirl in some butter for silk.
Serve with the veg from the rondo and a starch.
3 whole chicken ¼ and then section the ¼ s
2# of slab bacon cut into lardons
3# of med button mushrooms 1/4
2 large Spanish onions
16 cloves of peeled garlic
Mirepoix-celery, carrot and the above onion
AP Flour
Veg oil
Cheap red wine
Thyme
Rosemary
Bay leaf
S & P
Method:
1. In a large rondo or cast iron pan, sear the lardons, leaving the fat in the pot. Remove and set aside.
2. Season and dredge the chicken in the flour. Place in the rondo skin side and down; Sautéing until golden brown. Add some of the garlic while doing this. Remove and set aside.
Note: You may have to add oil to keep the fat level up.
3. Sauté the mushrooms until golden, (Add some of the garlic while doing this) remove and set aside.
4. Sweat the Mirepoix, onions first. Add the remaining garlic while doing this, remove and set aside.
Note: At this point the pan should have a nice crust on the bottom and fat from the bacon and oil addition. Add enough flour to absorb the fat, creating a “ROUX”. Cook this out for about 10 minutes stirring continuously with a wire whip. Once that’s done add the wine to deglaze and to create a thin red wine roux stock, reduce by half.
Then:
Place all your ingredients + herbs, in the rondo and add enough stock to cover. Cover the rondo and place in a 350^F oven until tender.
Sauce:
Remove some of the juice and reduce until sauce consistency; swirl in some butter for silk.
Serve with the veg from the rondo and a starch.