Ginette Mathiot's Coq au vin: Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 40: | Line 40: | ||
| Pour in the [[Brandy|brandy]] and the [[Wine|wine]], increase the heat, and cook until the aroma of [[Alcohol|alcohol]] has disappeared. | | Pour in the [[Brandy|brandy]] and the [[Wine|wine]], increase the heat, and cook until the aroma of [[Alcohol|alcohol]] has disappeared. | ||
| 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 | | Cool and refrigerate overnight. | ||
| The next day, gently re-heat over a low temperature. | | The next day, gently re-heat 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]]. | ||
| Line 65: | Line 65: | ||
[[Category:Stews and casseroles]] | [[Category:Stews and casseroles]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
Revision as of 14:11, 21 July 2014
| Ginette Mathiot's Coq au vin | |
|---|---|
 |
| Servings: | Serves 6 |
| Ready in: | 13 hours |
| Prep. time: | 15 minutes |
| Cook time: | 12 hours , 45 minutes |
| Difficulty: | 
|
This recipe needs advance preparation!
Ginette Mathiot (1907-1998) was France's answer to Mrs Beeton, although she did not publish her book Je sais Cuisiner until 1932. It has now been translated into English and is known as I know how to Cook (ISBN 0714848042).
The recipe given below has been slightly adapted from Ginette's original.
This needs to be started the day before.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons olive oil
- 90g butter
- 1.5kg chicken pieces, bone in (capon was traditionally used)
- 1 red onion, chopped
- 40g plain flour
- 50ml brandy
- 500ml gutsy red wine
- Seasoning
- 2 bulbs garlic, peeled and finely diced or chopped
- 190g button mushrooms, left whole, ot cut in half if on the large side
- 100g pickled silverskin onions
- 100g smoked bacon, diced
Method
- The day before you want to serve, heat the oil and 50g of the butter in a heavy pan or sauteuse.
- Add the chicken pieces and the onion and cook over a medium heat until the chicken is browned on both sides.
- Sprinkle in the flour and stirring constantly, cook for a further few minutes.
- Pour in the brandy and the wine, increase the heat, and cook until the aroma of alcohol has disappeared.
- Season, add the garlic and cook gently for one hour, turning over the chicken pieces half way through.
- Cool and refrigerate overnight.
- The next day, gently re-heat over a low temperature.
- Meanwhile, add the remaining 40g butter to a frying pan and sauté the onions and bacon until the bacon is brown.
- Add to the chicken, leaving as much butter as possible in the frying pan.
- Next, add the mushrooms to the frying pan and cook until softened.
- Stir them into the chicken and serve.
Serving suggestions
Serve with mashed or straw potatoes.
Variations
You can add other vegetable such as carrots or celery if desired.
Chef's notes
It was found be be very buttery, so I would recommend reducing the quantity of butter.
See also
- Coq au vin
- Get chicken pieces the economical way, joint the chicken yourself