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Ginette Mathiot's Coq au vin: Difference between revisions
Ginette Mathiot's Coq au vin (view source)
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{{#seo: | |||
|title=Ginette Mathiot's Coq au vin a French recipe | |||
|titlemode=replace | |||
|keywords=#butter #chicken #ginettemathiotscoqauvin #brandy #garlic #bacon #onions #diced #coqauvin #flour #potatoes | |||
|hashtagrev=032020 | |||
|description=Ginette Mathiot (1907-1998) was France's answer to Mrs Beeton, although she did not publish her book Je sais Cuisiner until 1932 | |||
}} | |||
<!-- /seo --> | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 5660 | |||
|PortionCalories = 943 | |||
|DatePublished=19th January 2013 | |||
|Author = JuliaBalbilla | |||
|ImageComment = | |ImageComment = | ||
|Servings = Serves 6 | |Servings = Serves 6 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 12 hours , 45 minutes | |CookTime = 12 hours , 45 minutes | ||
|Image = [[Image:Ginette Mathiot's Coq au vin recipe.jpg | |Image = [[Image:Ginette Mathiot's Coq au vin recipe.jpg|alt=Electus]] | ||
}}{{Template:AdvancePreparationIcon}} | }}{{Template:AdvancePreparationIcon}} | ||
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This needs to be started the day before. | This needs to be started the day before. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 3 tablespoons [[Olive oil|olive oil]] | | 3 tablespoons [[Olive oil|olive oil]] | ||
| Line 29: | Line 43: | ||
| 100g [[Pickled|pickled]] silverskin [[Onions|onions]] | | 100g [[Pickled|pickled]] silverskin [[Onions|onions]] | ||
| 100g [[Smoked bacon|smoked bacon]], [[Diced|diced]] | | 100g [[Smoked bacon|smoked bacon]], [[Diced|diced]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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| Season, add the [[Garlic|garlic]] and cook gently for one hour, turning over the [[Chicken|chicken]] pieces half way through. | | Season, add the [[Garlic|garlic]] and cook gently for one hour, turning over the [[Chicken|chicken]] pieces half way through. | ||
| Cool and refrigerate overnight. | | Cool and refrigerate overnight. | ||
| The next day, gently | | The next day, gently reheat over a low temperature. | ||
| Meanwhile, add the remaining 40g [[Butter|butter]] to a [[Frying pan|frying pan]] and sauté the [[Onions|onions]] and [[Bacon|bacon]] until the [[Bacon|bacon]] is [[Brown|brown]]. | | Meanwhile, add the remaining 40g [[Butter|butter]] to a [[Frying pan|frying pan]] and sauté the [[Onions|onions]] and [[Bacon|bacon]] until the [[Bacon|bacon]] is [[Brown|brown]]. | ||
| Add to the [[Chicken|chicken]], leaving as much [[Butter|butter]] as possible in the [[Frying pan|frying pan]]. | | Add to the [[Chicken|chicken]], leaving as much [[Butter|butter]] as possible in the [[Frying pan|frying pan]]. | ||
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* [[Coq au vin]] | * [[Coq au vin]] | ||
* {{See also - Jointing a chicken}} | * {{See also - Jointing a chicken}} | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:French recipes]] | [[Category:French recipes]] | ||
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[[Category:Stews and casseroles]] | [[Category:Stews and casseroles]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | |||
<!-- footer hashtags --><code 'hashtagrev:032020'>#butter #chicken #ginettemathiotscoqauvin #brandy #garlic #bacon #onions #diced #coqauvin #flour #potatoes </code><!-- /footer_hashtags --> | |||