Click Dance - Coq au vin is one of the most popular foods in France. Made with home-cooked flavor, but to make it requires patience and diligence are high. You should know that in order to serve it need a long time in the cooking process, so thatred wine and seasonings can seep perfect. With the addition of major vegetables, making this dish a healthy dish and very tasty.
Material:
1.2 kg of broiler chicken without skin and bones
120 ml of red wine
180 g carrots, cut into rough
Champignon mushrooms 180g
180g shallots, sliced
5 g garlic, thinly sliced
220 g onions, sliced
Thyme
1 sheet bay leaves
80 g unsalted butter
60 g salt
40 g of pepper powder
180 g of beef bacon, cut into pieces
350 g elbow pasta, boiled until soft
10 g chopped parsley
• Cut the chicken into 10 pieces.
• Put in a container, add wine, onions, carrots, thyme, bay leaf and pepper.
• Cover the container, store in the refrigerator overnight.
• Remove the chicken and vegetables and drain.
• Strain the broth. Set aside.
• Heat oil and cook the chicken until lightly browned. Remove and drain.
• Put in a container.
• Sauté the vegetables until wilted and lightly browned. Remove and add to a container ofchicken.
• Crushed garlic, add a container of chicken.
• Pour the marinade chicken broth and bring to a boil, remove from heat scum or dirt on the surface of the filter.
• Pour back into container of chicken and simmer for 1-2 hours.
• Melt butter, saute beef bacon, mushrooms and onions until brown for 8 minutes.
• Enter into a chicken stew.
• Pepper pepper and salt, bring to the boil then remove from heat.
• Sauteed pasta with butter and add the parsley. Lift.
• Serve chicken with pasta.
Serve for 6 people
Photo: Cellarmaison
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