Coq Au Vin: Slow cooking at it's best ...
26 June 2012 by Kanu
A delicious French dish, perfect for Stellenbosch weather. Autumn is a time when everything slows down, and so should your way of
cooking. Think cast iron pots, slow bubbling sauces and caramelised
onions in butter.
Find something that takes time, but also relaxes you. Any good quality stew, should slowly tick away in the oven for at least 4 to 5 hours, at 100° - 120° C, extracting all the flavour from your meat or chicken.
For a good quality Coq au Vin, try the following recipe…
1.5kg Chicken pieces
100ml Seasoned flour
50ml Sunflower oil
15 Baby Onions
2 Garlic cloves – chopped
200g Bacon or smoked pork rashers – sliced quite chunky
400g Button mushrooms
500ml Kanu Merlot
250ml Chicken stock
10 Sprigs of Thyme
Dust your chicken with the seasoned flour and pan fry in the hot oil, until it is golden brown. Set aside to drain the oil.
In a deep casserole, fry the baby onions in the butter. Once it starts to caramelise, add the garlic and bacon. Once all this is done, add the rest of the ingredients, cover the pot and place it into pre-heated oven of 100°C. Slow cook it for approximately four hours and see how the chicken falls off the bone.
Season to taste and serve with fluffy Cous Cous, a glass of voluptuous Kanu Merlot and a crackling fire…
(For additional flavour; sprinkle with a big pinch of fresh tarragon, just before serving!)
For more news from Kanu please to view the June 2012 newsletter. click here
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