|
|
| Coq au Vin |
|
 |
| INGREDIENTS: |
8 chicken thighs bone in skin on
8 carrots peeled and cut into rondelle cuts
(alternating cuts so it looks like a triangle)
2 onions large dice
4 C button mushrooms cut in half
1 C garlic cloves peeled and stemmed
2 T chopped thyme
1liter of concha y toro merlot
2 T tomato paste
liquid to cover
I large roundeau saute pan
4 oz vegetable oil
to taste salt and pepper
1 wooden spoon
|
|
|
|
|
|
|
| METHOD: PROSCIUTTO-ENCRUSTED TUNA |
• Start by seasoning your chicken thighs on a sheet pan. While doing
this heat your rondeau sauté pan to medium high heat and begin
browning your chicken thighs.
• Once brown on both sides remove from the pan and pour off excess
fat and oil leaving enough in the oil in the pan to begin sauteing
your vegetables.
• Start by adding your mushrooms and begin to brown them, once
brown add your garlic and onions, cook them until they are brown
and translucent.
• When they are nicely caramelized add your carrots and begin to cook
them until 1/4 of the way cooked.
• At this point you should have begun to collect a nice brown residue
on the bottom of the pan called fond, take a small amount of water
and add it to the pan to pick up the fond scraping it with a wooden
spoon.
• Once you have done this add your tomato paste and begin to brown
it on the bottom of the pan, when your tomato paste is caramelized
and doesn't smell like raw tomato add the concha y toro merlot and
repeat the scraping of the pan to pick up the fond.
• Now add your chicken thighs into the wine add enough liquid just to
cover the thighs, lower your heat to low and cook for approximately
1 hour and a 1/2.
• Finally your stew is ready remove the thighs and serve the vegetables
and broth in a large bowl.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
