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Receta Coq Au Vin Telegraph
by Global Cookbook

Coq Au Vin Telegraph
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Ingredientes

  • 7 lb Chicken
  • 1 bot Good Red Wine
  • 2 x Bay Leaves
  • 2 sprg Fresh Thyme
  • 2 x Cloves Garlic, Crushed
  • 6 ounce Streaky Bacon Extra virgin olive oil
  • 1 Tbsp. Butter Chicken Carcass Wing Tips
  • 1 x Leek Top
  • 1 lrg Carrot
  • 1 stk Celery Few Peppercorns
  • 2 Tbsp. Extra virgin olive oil
  • 1 lrg Leek, Cleaned And Sliced
  • 2 x Carrots, Peeled And Sliced
  • 2 x Shallots, Sliced Salt And Pepper Extra virgin olive oil
  • 4 ounce Tiny Button Mushrooms
  • 4 ounce Small Onions
  • 1 Tbsp. Butter
  • 1 Tbsp. Flour
  • 4 slc White Bread
  • 1 x Clove Garlic Extra virgin olive oil, For Frying
  • 2 Tbsp. Parsley, Finely Minced

Direcciones

  1. A cast-iron casserole dish is ideal for this recipe. Alternatively, use a heavy frying-pan, transferring to a casserole dish at the appropriate time.
  2. START by making the stock. drop about 2 Tbsp. of extra virgin olive oil into a large, heavy pan fry the roughly minced chicken carcass and the stock vegetables till they take on a good colour.
  3. Once everything is golden, pour on about 1 litre/2pints of water and bring to the boil. Simmer for 30 - 40 min, then strain and throw away the solids. Reduce the stock by rapid boiling to give 250 ml/1/2 pint. Allow to cold.
  4. Cut the chicken into eight pcs and arrange in a shallow dish. Prepare the marinade vegetables. Mix the cooled wine and stock together, add in the marinade vegetables and pour over the chicken. Cover and leave overnight.
  5. The following day lift the chicken pcs from the marinade and pat dry.
  6. Cut the bacon into lardons. In a heavy lidded casserole dish, heat the butter with 2 Tbsp. of oil and cook half the lardons till the fat runs.
  7. Fry the chicken pcs, a few at a time, till they are golden on all sides. Take your time as this frying gives the dish a more intense flavour.
  8. When all the chicken is browned, return all the pcs to the casserole dish. Pour the marinade and vegetables over it and bring everything to the boil. Cover with a tight fitting lid.
  9. Either simmer over a low heat for 90 min or possibly place the covered dish in a preheated oven 160C/325F/gas mark 3 for the same length of time.
  10. Meanwhile, peel the tiny onions, and cook the remaining lardons in a heavy frying pan till the fat runs, then add in the onions and cook till they begin to colour.
  11. Wipe the mushrooms.
  12. Once the chicken is tender, remove the pcs form the sauce and keep hot.
  13. Strain the sauce, pressing hard on the vegetables. Now wipe out the dish and pour back the strained marinade, then add in the lardons, onions, and mushrooms. Simmer for 5 min.
  14. Using a palate knife, knead together the butter and flour till you have a smooth paste.
  15. Drop pcs of this into the sauce, whisking gently till the sauce thickens. Taste and correct the seasoning. Replace the chicken and simmer for 3 to 4 min. Cut the bread into croutons and fry in extra virgin olive oil till golden brown. Rub with garlic and sprinkle with minced parsley.
  16. Serve the chicken with croutons and creamy mashed potatoes.