Coq au Vin · Thyme for Cooking

Hen in Pink Wine.

French consolation meals.

It’s not a tough recipe, though there are a variety of steps.

A correct Coq au Vin is nicely well worth the effort – plus it may be partially made forward and completed simply earlier than serving.

Chill out, activate some music, and benefit from the course of….

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Coq au Vin

I used 4 hen thighs and a couple of breasts to serve 4 folks (or 2 for two meals).  Use an entire cut-up hen or your favourite items. 
The cocoa is the key ingredient on this French basic. And use a good, drinkable purple wine.
We like this with Mashed Potatoes.

• Creator: Kate
• Prep Time: 10 minutes
• Marinate: 4 hours
• Prepare dinner Time: 70 minutes
• Whole Time: 5 hours 20 minutes
• Yield: 4 servings 1x
• Class: Hen
• Methodology: Braise

• 4 hen thighs (14oz, 420gr complete) skinless
• 2 hen breasts (12oz, 360gr complete) boneless, skinless
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 3 cloves garlic, peeled, smashed
• 1 bouquet garni – or 1 bay leaf, 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp parsley
• 1 bottle (25oz, 750ml) purple wine
• 2 tbs olive oil
• 1 tsp granular or paste hen base, elective
• pinch of nutmeg
• 3 slices bacon, chopped
• 4oz (120gr) mushrooms, trimmed, small left entire, massive minimize in half or quarters
• 6 – 8 shallots, small left entire, massive minimize in half lengthwise
• 1 tbs pure cocoa
• 2 tbs cornstarch (corn flour, maizena) dissolved in 3 tbs water (it’s possible you’ll not use all of it)

• To marinate: 
• Put the hen, onion, carrot, garlic, and bouquet garni in a deep bowl. 
• Pour wine over and refrigerate a minimum of 4 hours or in a single day.
• To prepare dinner: 
• Take away hen from marinade and drain nicely, reserving marinade.
• Warmth oil in heavy, deep pot over medium-high warmth.
• Brown hen on all sides, just a few items at time, about 10 minutes. 
• Return all hen to pan and pour over reserved marinade and greens. 
• Add nutmeg and hen base (if utilizing). 
• Cowl, carry to a simmer, scale back warmth and simmer for an hour.
• Greens: 
• In medium skillet sauté bacon till crisp. 
• Add shallots to pan with 2 tbs water, cowl and prepare dinner for 10 minutes.
• Uncover and prepare dinner off liquid. 
• Add mushrooms to skillet and sauté over medium warmth till each are properly browned on all sides about quarter-hour. 
• When carried out, cowl till time so as to add to hen.
• To complete:
• Take away hen from pan and canopy to maintain heat. 
• Pressure sauce, discarding solids. 
• Return sauce to pan eradicating 1/2 cup. 
• Convey sauce to a boil over medium warmth.
• Put cocoa right into a small bowl. 
• Slowly whisk in 1/2 cup reserved sauce. 
• Slowly whisk cocoa combination into simmering sauce. 
• Proceed whisking till it returns to a boil. 
• Scale back warmth to a simmer and permit to scale back barely, about 5 minutes. 
• Dissolve cornstarch in water. 
• Use to thicken sauce to desired consistency if wanted. 
• Return hen to pan together with mushrooms, shallots and bacon. 
• Permit to warmth by way of over low warmth, 10 – quarter-hour. 
• Prepare hen, mushrooms and shallots on a small platter. 
• Spoon some sauce over and serve the remainder on the aspect.

Notes

The standard dish requires pearl onions – I want shallots as a result of they’re simpler to peel and I like the flavour.
The cocoa will thicken the sauce barely. Solely use as a lot of the cornstarch combination as you want.

Diet

• Serving Measurement: 1/4 recipe
• Energy: 656
• Sugar: 5.3 g
• Sodium: 356.9 mg
• Fats: 24.4 g
• Saturated Fats: 6.2 g
• Trans Fats: 0.1 g
• Carbohydrates: 21 g
• Fiber: 2.9 g
• Protein: 53.8 g
• Ldl cholesterol: 216.2 mg

Key phrases: hen, purple wine, coq au vin

Not a fan of purple wine? Braised Hen & Rice made with white wine….

I’ve been making Coq au Vin for years. However it wasn’t till I had it in a Paris bistro that I spotted there was one thing lacking from my recipe… Though the cookbook assured me it was genuine.

The dish we had at Chez René glistened. It was so darkish it was nearly black; so intensely flavorful it defied description. 

The hunt was on. The primary conclusion was that the sauce should be based mostly on a kind of gradual reductions solely Michelin cooks with workers do. The type that reduces 5 quarts of flavorful beef inventory all the way down to a teaspoon then thickens with butter. 

That wasn’t is. The one liquid in Coq au Vin is the Vin. 

Then I ran throughout a recipe in ‘Saveur Cooks Genuine French’ that known as for cocoa powder. May this be the key ingredient? 

Bien sûr !

Additionally, use a good wine… It doesn’t should be costly, nevertheless it needs to be drinkable. An affordable bottle of plonk received’t give the flavour. Completely don’t use ‘cooking wine’ (shudder).