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Coq Au Vin


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Tempo de preparo

2 hour(s)


4 servings

Manu Biar

  • Ingredients
  • Recipe
  • Garlic Cloves3 unit(s)
  • Medium onion1 unit(s)
  • Carrot1 unit(s)
  • Chicken thighs3 unit(s)
  • Chicken thighs3 unit(s)
  • Red wine600 ml
  • Cognac2 tablespoon
  • Wheat flour1 teaspoon
  • Bacon chunks50 g
  • Bay leaf1 unit(s)
  • Rosemary sprig1 unit(s)
  • Butter to taste
  • Fresh Paris Mushrooms200 g
  • Peeled shallots12 unit(s)
  • Chopped Parsley to taste
  1. Cut the carrot into brunoise, cut the onion into four slices, lightly crush the garlic cloves.
  2. Marinade the above ingredients, the wine, the brandy and the herbs for a minimum of 30 minutes and a maximum of 24 hours.
  3. Hygienesis mushrooms and cut in four. Cut the bacon into lardons. Reserve.
  4. Remove the chicken from the marinade and season with salt and pepper. In a medium saucepan, heat some butter and brown the chicken pieces on all sides. Remove the chicken from the pan and set aside.
  5. In the same pan, add the bacon and let it brown, but without burning. Add the wheat flour and stir for a minute. Add the vegetables from the marinade, the liquid, the chickens, cover the pan and let it cook for an hour and a half on low heat.
  6. In a small pan, heat some butter, add a pinch of sugar and brown the shallots. Add water to half its height and cover the pan. Cook until the water dries up, being careful not to burn.
  7. In a skillet over medium heat, heat the butter and brown the mushrooms well over high heat. Season with salt and pepper.
  8. Assemble the garnishing dish with the shallots, mushrooms and parsley.

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