FULL RECIPE BELOW
Siga junto con nuestro chef de la escuela culinaria por Internet como él te muestra cómo preparar este delicioso plato clásico francés, coq au vin.
POLLO EV VINO RECIPE: [ Ссылка ]
Coq Au Vin Ingredients
12 oz. salt pork or bacon
1 fl oz oil
1 whole chicken cut into 8 pieces
24 tiny white onions peeled and par boiled
1½lb. small mushroom caps
1 qt. dry red wine
1 pt. chicken stock
Sachet Ingredients
½ tsp dried thyme
1 bay leaf
4 garlic cloves, crushed
2 oz butter, softened
2 oz flour
Salt to taste
Chopped parsley
Preparation
1. Cut the salt pork into batonnet shapes
2. Place the pork 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 pork. Sauté until lightly browned. Remove with a slotted spoon and set aside.
4. Increase the heat to high. Add the chicken to the fat remaining in the pan and brown well in all sides. Remove the chicken from the pan.
5. Add the onions and mushrooms to the pan and sauté until browned. Remove with a slotted spoon and set aside with the bacon pieces. Pour off the fat from the pan.
6. Add the wine and stock to the pan and bring to a boil.
7. Add the sachet.
8. Return the chicken to the pan. Bring the liquid back to a boil. Cover and cook over low heat on the stove until chicken is done, 20-30 minutes.
9. Remove the chicken from the cooking liquid and place in a serving platter. Garnish with the mushrooms, onions and pork pieces.
10. Degrease the cooking liquid carefully.
11. Place over high heat and boil until the liquid is reduce.
12. Mix the butter and flour to make a beurre manié. Beat the beurre manié a little at time.
13. Add salt to taste.
14. Strain the sauce over the chicken and garnished with the chopped parsley.
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