Coq au Vin

Page 140

Cuisine: French | Course Type: Main Courses

(1 review)

Tags: chicken Coq au Vin French red wine braise cooking with alcohol chicken braise

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Very nice! While this recipe uses roughly the same ingredients (not checking the amounts used) as the one in The Cuisine of the Rose, it's a lot easier as you don't need to cook every ingredient individually - saves you a lot of effort! Nevertheless the dish gains a very deep level of flavour, unlike the recipe in The Cook's Book.

I strayed slightly from the instructions - I fried the chicken in batches, and little bits in the pan got burned - was it the flour or too much heat? In any case, by the time the pan had cooled down enough to be able to clean it the chicken had become cold too and I wouldn't have been able to flambé it. Instead, I added the red wine first, reheated everything again and added the flaming cognac then. I don't think this changed anything, though.

(edited 12th October 2012) (0) comment (2) useful  

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