Description
"In France there are a large number of stewing chicken in wine, each region has at least one own recipe. However, it is believed that the birthplace of this dish is Burgundy, so the Coq AU VIN Bourguignon is a classic recipe for Coq-AU veins." This recipe I cooked from the book "French kitchen"
Ingredients
-
Chicken
1.3 kg
-
Flour
2 Tbsp
-
Carrots
3 piece
-
Potatoes
6 piece
-
Mushrooms
250 g
-
Onion
2 piece
-
Garlic
2 tooth
-
Broth
1.5 cup
-
Semi-dry red wine
1.5 cup
-
Thyme
-
Bay leaf
2 piece
-
Black pepper
-
Butter
1.5 Tbsp
-
Vegetable oil
-
Salt
Cooking
Chicken cut into large pieces.
Roll in flour
And fry from both sides.
Potatoes, mushrooms, cleaned and coarsely chop. Scrape the carrots and cut into slices.
To the chicken add broth, wine, potatoes, carrots, mushrooms,
chopped onion and garlic, thyme, salt, pepper and Bay leaf.
Bring to boil and simmer on low heat until ready under the lid.
Mix butter with 2 tbsp flour. Stir in a little broth.
Add the fire and again bring to boil the chicken with vegetables. Small portions to introduce the butter mixture with the flour, stir. Simmer the chicken for 3-5 minutes more. Bon appetit! PS When I put the butter mixture with the flour, the chicken pieces were taken out. And when I intervene creamy broth, put the chicken in the pan. In the book this step is no, but I felt so comfortable. The taste is not affected.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.