I omitted the giblets and ham - didn't miss 'em. It also says to let stand at least 8 hours but you cook the mushrooms while the chicken cooks? Why not do the mushrooms just before you are ready to serve? The ingedients are good but the recipe is very poorly writtenĮxcellent! I think the brandy really richens the flavors. There is no mention of this in the recipe. Did all of the reviewers keep ALL of the fat? Between the chicken and the bacon, I must have dumped a full 1 1/2 cups of fat out. If you made this recipe in Europe - you would not have 1 1/2 cups of fat. Nothing like waking up in the morning, going down the street to the market, and picking out the fresh meets, cheeses, and veggies that are going to be tonight's dinner. ![]() I lived in Paris for a bit and everything I cooked tasted so much better. My first and big problem is the choice of a hearty wine as opposed to the Pinot as mentioned previously.Īlso to all us poor North Americans with our genetically engineered foods. The two forks don't mean this is a bad recipe, but it means that it needs a bit of improvisation to make it exquisite. I have never had to thicken Julia's recipe. It is easier and doesn't produce as much fat, which has to be removed. I like Julia Childs' recipe better (Mastering the Art of French Cooking, Vol.l). Will try again with one of my pastured roasting chickens. I couldn't even cut the meat of the breast it was so tough!!!! My fault however, I did find the sauce to be very salty even though I really didn't season. A stewing hen is an egg layer that is no longer producing eggs. I am not rating this because I made the mistake of using a true stewing hen from a farm. Let the dish sit at least 8 hours, or overnight, before serving. Taste for seasoning and remove from the heat. Stir it in and let it cook, stirring, until the sauce is thickened. When the chicken is cooked, about 1/4 cup of the cooking juices into the flour and butter mixture, then pour that mixture into the pan holding the chicken. Season lightly, remove from the heat and reserve.īlend the butter and flour in a small bowl to a homogeneous paste. When it is foaming, add the mushrooms and cook, stirring frequently, until the mushrooms are tender and their juices have evaporated, 5 to 7 minutes. While the rooster is cooking, heat the butter for the mushrooms over medium heat. Bring the liquid to a boil, reduce the heat so it is simmering, cover and cook until the chicken is tender but not falling from the bone (1-1/2 hours for a rooster about 1 hour for chicken). Stir in the ham and the giblets, add the bouquet garni and the garlic, and pour in just enough chicken stock to cover the chicken. ![]() When the bacon is browned, add the chicken back to the pan and season with salt and pepper. While the bacon is browning, mince the ham with the liver and the gizzard. Remove the chicken from the pan and add the bacon. The liqueur will catch fire and flames will leap into the air and burn out within 1 minute. Standing back and making sure your hair is tied back and your clothes are not over the heat, add the liqueur, then flame it by lighting a match and holding it just above the pot. When the butter is hot, brown the rooster on all sides, doing so in two batches if necessary. A crusty baguette on the side is mandatory for dipping into the sauce.Melt the butter in a large, heavy stockpot over medium heat. You can make this recipe the day before, and re-heat it over low heat just before serving.Ĭoq Au Vin is best served over mashed potatoes, large tagliatelle pasta, or white rice. This big dish is perfectly suited for hosting, as it tastes even better the next day. Yet it is a little more impressive than your average chicken stew, if you ask me.
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