#coqauvin

[mcfoodie]

Just decided to go the whole nine yards for dinner. #coqauvin #polenta #extraroastedveggies #carrots #beets #sweetpotato https://www.instagram.com/p/B4lrj__nu3N/?igshid=1xfzreklm22lq

[worstofchefkoch]

Es war einmal ein Mann namens Esel. Natürlich hieß er nicht wirklich Esel, alle nannten ihn nur so, weil er aussah und roch wie einer. Eines Tages sagte sein Vater zu ihm: “Esel, es ist Zeit, dass du selbst arbeitest. Ich habe keinen Bock dich durchzufüttern, und wenn du aus dem Haus bist, können sich deine Mutter und ich endlich scheiden lassen. Unsere Ehe ist schon lange tot. Und du bist schuld.” Da ging der arme Esel und suchte sich eine Arbeit. Schnell fand er eine Festanstellung bei der Bild-Zeitung, und so war er auch noch Hund geworden. So hätte der Esel-Hund wohl friedlich und lügend und hassschürend weiterleben können, wenn er sich nicht eines Tages richtig schön die Lampen ausgeschossen hätte. Als er am nächsten Morgen vollgekotzt aufwachte, hatte er auch noch einen Kater. Moment, dachte sich der Esel-Hund-Kater, wenn ich jetzt noch einen Hahn finde, dann bin ich die Bremer Stadtmusikanten. Er hätte es sich natürlich leicht machen können, sich während einer öffentlichen Selbstentblößung einen cock-a-doodle-doodlen können (NICHT EMPFOHLEN), aber er konnte kein Englisch, denn das gab es nur im Internet. Deswegen baute er sich aus zwei Ananas, Paprika, Radieschen und Oliven einen Gockel, setzte ihn sich auf den Kopf, und ging spazieren. Viele Leute lachten und wenn sie fragten “Esel-Hund-Kater, was machst du denn da?”, da antwortete er “Ich bin jetzt die Bremer Stadtmusikanten!” Und so lebte er glücklich und zufrieden, bis er hungrig wurde und versuchte den Gockel zu essen. Da man zwei unpräparierte Ananas nicht den Schlund hinuntergewürgt bekommt, erstickte er an seinem eigenen, wundervollen Hut. Guten Hunger! 

PS: Heute Abend treten wir mit unserer (Anti-)Koch-StandUp-Lese-Show in der Zeche Carl in Essen auf. Kommt doch gerne vorbei.

[istanbulfood]

Horoz bulunca Beyoğlu Balık Pazarı’nda, Galatasaray Ciğercisi’nde, şaraplı, mantarlı, arpacık soğanlı bişeyler... tüm sakatatı ile beraber. Coq au vin’imsi, tam değil, suyu aşağı kalmaz, biraz acelecesi. // my kinda coq au vin, ratherly fast, yet the jus was real deal! #cooking #coqauvin #beyoğlubalıkpazarı #dinner #istanbulfoodcom #foodphoto #misgibi #lecreuset (at Istanbul, Turkey)

[felipeorue]

Gallo

[whistlewhileyoucook-blog]

Belle’s Not-So-Provincial Coq au Vin

In Beauty and the Beast, Belle is constantly dreaming of a life outside of the confines of her small country town. Her favorite story is full of far off places, daring sword fights, magic spells, and even a prince in disguise. Now, people speculate that the story Belle is talking about could be another Disney movie, Aladdin. That movie was still in production when Beauty and the Beast was released, and Disney is know for sliding in Easter eggs in their movies. Recently, however, the director of Beauty and the Beast, Gary Trousdale, has stated it was more of an allusion to meeting the Beast later on in the movie. Whichever way you interpret Belle’s favorite book, I’ve interpreted her dreams of more than her provincial life into a classic French recipe. I’ve seasoned my coq au vin with Middle Eastern spices for an exotic twist that I believe would satisfy Belle’s craving of adventure....even if it’s just through dinner.

4 slices thick cut bacon

2 TBSP Baharat spice mix*

2 tsp cumin

1 tsp smoked paprika

8 chicken thighs bone-in, skin on

1/4 cup cognac

4 large carrots sliced thick

1 red bell pepper in a large dice

3 TBSP  flour

2 cups burgundy or bordeaux wine

2 TBSP tomato paste

25 pearl onions (frozen is fine)

1/4 cup green lentils

Start by cutting the bacon into thin strips and place in a large dutch oven (or a large, heavy bottom pot), cooking over low heat to render out the fat until crisp.

Mix together the Baharat, cumin, and smoked paprika and sprinkle over chicken along with salt and rub in. You probably won’t use all the spice mix and that’s ok, we’ll add the rest to the pot later.

Remove the bacon, but keep the fat in the pot.

Sear off the chicken in the bacon grease until browned on all sides. You don’t want to crowd the pot otherwise the chicken will never brown, so you will most likely be doing this in batches. You also don’t need to fully cook the chicken just yet, we’re only browning at this point.

Once all the chicken is browned you can get rid of the excess fat in the pot* and return all the chicken to the pot, at this point it’s alright if the pot is crowded.

Add in the cognac, revel in that wonderful aroma, and use this time to scrape up those wonderful bits on the bottom of the pot. 

Once the cognac has been reduced, sprinkle in the flour and make sure all the pieces of chicken are coated, even if just a little. 

Add the carrots, pepper, tomato paste, and the rest of the spice mix from earlier and cook for a minute before adding the wine and enough chicken stock to have just submerged everything. 

Season with salt and simmer for 5 minutes before adding the lentils.

Simmer for another 30 minutes and serve hot. If you like feel free to garnish with chopped cilantro, I personally detest the taste of cilantro so I did not.

So there you have it. Now yes, traditionally coq au vin is made with coq, or rooster, but they don’t sell rooster in my grocery store. If they do at yours, and you feel like trying it out, I say go for it! I just personally use chicken thighs since they’re much easier to find. You can also use an entire chicken cut up in pieces instead of just thighs, but there’s something rich about the succulent dark meat in this dish that I love. Hopefully, this dish will inspire you to have dreams of far-off, exotic places, just like Belle. 

*Baharat is a Middle Eastern spice blend. If you can’t find it (I found mine at a specialty food store) it’s simple to make. 1 TBSP black peppercorn, 1 TBSP cumin seeds, 2 tsp coriander seeds, 1 tsp whole cloves, 1/2 tsp cardamom seeds toasted in a dry pan over medium-high heat until very fragrant. Transfer to a spice mill (mine is just a coffee grinder specifically for spices only) and allow to cool before grinding. Once ground add 1 1/2 TBSP paprika, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Store in an air tight container.

I know my photos aren’t the best right now, but my Mom is the greatest person on the planet and ordered me some lighting equipment and other tools to help take better pictures so the food will look as good as it tastes!

[humantropy]

A traditional French dish called coq au vin has soft chicken with rich flavors from red wine, bacon, and mushrooms. The deep flavor of Burgundy wine is used in this recipe to make a hearty and comforting meal that is perfect for a night in at Chez Astier Paris.

Ingredients: 1 whole chicken, cut into pieces. 200g bacon, diced. 250g button mushrooms, sliced. 4 cloves garlic, minced. 2 onions, chopped. 3 carrots, chopped. 2 cups Burgundy wine. 2 cups chicken broth. 2 tbsp tomato paste. 4 sprigs fresh thyme. 2 bay leaves. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy. Remove and set aside. Season chicken pieces with salt and pepper, then brown in the same pot until golden on all sides. Remove and set aside. Add onions, garlic, and carrots to the pot. Cook until softened. Return chicken and bacon to the pot. Add mushrooms, thyme, and bay leaves. Pour in Burgundy wine and chicken broth. Stir in tomato paste. Bring to a simmer, then cover and cook over low heat for 1.5 to 2 hours, or until chicken is tender. Remove bay leaves and thyme sprigs. Adjust seasoning if needed. Serve hot with crusty bread or over mashed potatoes.

Prep Time: 20 minutes

Cook Time: 120 minutes

Wanderlust and Wardrobes

[killsdumpage]

Coq au Vin is a classic French dish that combines tender chicken, smoky bacon, earthy mushrooms, and sweet pearl onions in a rich red wine sauce. It's a comforting and hearty meal perfect for a cozy dinner.

Ingredients: 1 whole chicken, cut into pieces. 200g bacon, diced. 250g pearl onions, peeled. 250g mushrooms, sliced. 3 cloves garlic, minced. 2 cups red wine preferably Burgundy. 2 cups chicken broth. 1 bouquet garni thyme, parsley, bay leaf. 2 tablespoons olive oil. Salt and pepper to taste. Flour for dredging chicken.

Instructions: Season chicken pieces with salt and pepper, then dredge in flour. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove and set aside. In the same pot, add bacon and cook until crispy. Remove and set aside. Add pearl onions and mushrooms to the pot. Cook until onions are golden brown and mushrooms are tender. Stir in minced garlic and cook for another minute. Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Return chicken and bacon to the pot. Add bouquet garni. Bring to a simmer, then cover and cook over low heat for 1.5 to 2 hours, or until chicken is tender and cooked through. Serve hot, garnished with chopped parsley, with crusty bread or mashed potatoes on the side.

Prep Time: 20 minutes

Cook Time: 120 minutes

Mrs Blalocks Library

[cibergwenza]

Coq au Vin is a classic French dish that combines tender chicken, smoky bacon, earthy mushrooms, and sweet pearl onions in a rich red wine sauce. It's a comforting and hearty meal perfect for a cozy dinner.

Ingredients: 1 whole chicken, cut into pieces. 200g bacon, diced. 250g pearl onions, peeled. 250g mushrooms, sliced. 3 cloves garlic, minced. 2 cups red wine preferably Burgundy. 2 cups chicken broth. 1 bouquet garni thyme, parsley, bay leaf. 2 tablespoons olive oil. Salt and pepper to taste. Flour for dredging chicken.

Instructions: Season chicken pieces with salt and pepper, then dredge in flour. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove and set aside. In the same pot, add bacon and cook until crispy. Remove and set aside. Add pearl onions and mushrooms to the pot. Cook until onions are golden brown and mushrooms are tender. Stir in minced garlic and cook for another minute. Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Return chicken and bacon to the pot. Add bouquet garni. Bring to a simmer, then cover and cook over low heat for 1.5 to 2 hours, or until chicken is tender and cooked through. Serve hot, garnished with chopped parsley, with crusty bread or mashed potatoes on the side.

Prep Time: 20 minutes

Cook Time: 120 minutes

Mrs Blalocks Library