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Receta L'état sauvage coq au vin
by Gabriel Denison Chandler

L'état sauvage coq au vin

An unconventional Coq au vin that receives rave reviews. Really quick and easy, maybe an hour to prep and cook all together.

The resulting sauce can be mad into a stunning mushroom sauce.

Calificación: 2.8/5
Avg. 2.8/5 2 votos
Tiempo de Prep: Francia French
  Raciónes: 4 plates

Ingredientes

  • One cut up chicken
  • 2 Bay leaves
  • 1/4 cup veg or olive oil
  • 4 garlic cloves
  • 1 onion
  • 4 tblspoons Turmeric
  • 1 pinch Jamaica Jerk seasoning
  • 1 tblspoon lemon pepper
  • 2 cups dry red wine
  • a Little water

Direcciones

  1. Heat the oil in the 5 inch deep cooking vessel (whatever you have) add the seasonings and garlic.
  2. when the oil is hot (but heated slowly to distribute the flavors) brown the chicken, turning every 5 min or so until all sides have been coated and appear seared.
  3. Turn fire to high.
  4. Pour in the wine. (Then give everybody a little wine)
  5. Add a little water - 1/4 to 1/3 cup.
  6. Cover.
  7. Chop onion in chunks and distribute around chicken in sauce.
  8. Salt and Pepper to taste.
  9. Cover.
  10. Turn fire to med-high to prevent scorching but keep boiling. Pan cover should be tight.
  11. Serve with stuffing, yams, potatoes, rice or whatever you desire.
  12. Boil for 30-45 min.