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Sunday, September 26, 2010

Coq au Vin





A classic French recipe for a French oven - my new Le Creuset Capiscum. It's a slow cooking dish that seems a little out of place in our lives today but worth the effort as it is DElicious! Especially since I made tagliatelle from scratch for this dish as well!




Fry onions and bacon then toss it into the French oven. Fry the chicken and toss it into French oven as well. Then add some brandy and try to flambe it. Mine didn't light so I gave up. I tied a herb bouquet, added some lemon juice, tomato paste, garlic cloves and half a bottle of red wine. Put on the lid and leave it to cook in the oven or over the stove for a really long time!




Prepare the glazed mushrooms at the same time the coq au vin is simmering. Add the beurre manie carefully to ensure it's evenly distributed, then toss in the glazed mushrooms. Close the lid and let it stew in it's own juices until ready to serve.



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