I made Coq au vin. It was good.
>>21090164It looks delicious anon
>coqlmfao
>>21090164Your cutlery placement is wrong and that isn't coq au vin because you didn't use a coq.
>>21090204Next time I'll use your coq, fagboy
>>21090196Thank you fren, would you like the recipe?>>21090204I'm left handed
>>21090212I make it myself..brown thighs crispy...tomato, herbs,onion, red wine deglaze and cover
>>21090164cock oh vein
>>21090275He didn't eat that
>>21090164Looks good. Would eat
>>21090212Different anon but post recipe please if it’s handy, it does look yummy.
>>21090164why is your fork on the wrong side of the plate?also where are the vegetables and fiber?
>>21090543Straight from my notesDad’s Coq au Vin ◦ 3-5 T EVOO divided (eyeball it) ◦ 4 oz Pancetta, diced ◦ 8 bone in, skin on chicken thighs (about 4 pounds) ◦ Kosher salt ◦ Fresh cracked pepper ◦ 1/4 C Cognac ◦ 2 1/2 C Pinot Noir ◦ 2 1/2 C chicken stock ◦ 1 1/2 T tomato paste ◦ 2 t Balsamic vinegar ◦ 1 1/2 t sugar ◦ 1 T fresh fresh thyme ◦ Bay leaf (fresh if you can) * 1 Medium Onion, diced ◦ 3 large carrots peeled and sliced to 1/8” thick ◦ 8 oz cremini mushrooms (baby Bellas will do) sliced to around 1/4” thick ◦ 4 T unsalted butter ◦ 4 T AP flour
>>21090607Instructions: 1. Prep all veggies first. 2. Heat a 1-2Tbs of oil in your Dutch oven over medium heat. Add pancetta and cook until fat is rendered and pancetta is crispy (5-8 minutes). Using a slotted spoon or fry strainer, remove pancetta and place on paper towels. Set aside. Leave fat in the pan. Turn off fire while seasoning chicken. 3. Season the chicken on all sides with Kosher, or sea salt, and fresh cracked pepper. Turn fire back on to medium-high and brown chicken thighs in batches of 4 skin side down until crispy (around 5 minutes). Transfer chicken to a plate and set aside. 4. Return Dutch oven to range on medium-low heat and add onions cooking, stirring occasionally, until softened and starting to brown (3-5 minutes). You may want to put the lid on if the pan is darkening too much. You can scrape the fond off when is softens. Ask me if not sure. Add garlic and cook until fragrant (1 minutes or so). Add Cognac and cook, stirring to scrape up the fond from the bottom of the Dutch oven (2-3 minutes). Add wine, chicken stock, tomato paste, balsamic vinegar, sugar, thyme, bay leaf and 1/2 teaspoon Kosher/sea salt. Bring to a boil then reduce heat to gently boil for about 15 minutes. 5. Add chicken and any accumulated juices along with the carrots. Bring to a simmer and cover and cook for 30-45 minutes or until chicken is cooked through. Make sure chicken and carrots are submerged or at least partially submerged. 6. While the chicken cooks heat 2-3 tablespoons of EVOO in skillet over medium heat. Add mushrooms and a pinch of salt and cook, stirring frequently until golden brown (5-10 minutes depending on your pan). Set aside 7. Also while cooking the chicken, mix room temp butter and AP flour to make a smooth paste. Set aside. 8. When chicken is cooked through, remove from pan with slotted spoon onto a clean plate.
>>210906089. Increase heat under the Dutch oven and add the butter/flour paste stirring it in. Gently boil, stirring occasionally, until sauce has thickened (5-8 minutes). 10. Using a fork and knife, remove skin from chicken and discard. 11. Add chicken and any juices to the Dutch oven and simmer uncovered for 10-15 minutes, then stir in pancetta and mushrooms. Let simmer for 5-10 minutes. Taste and adjust seasonings. 12. Serve over mashed potatoes and some good toasty bread.
>>21090607You gotta use a whole rooster that is at least one year old. Anything else is inferior in flavor, texture, and not true to the real thing. Coq au vin is a peasant dish designed to make old chickens edible.
>>21090617Tastes good to me.
Food looks ok, kinda like it came out of a can but w/e might be the lighting.Cool gin-sue though. How many shoes have you chopped up with it?
>>21090607>>21090608>>21090610Saved, thanks!
>>21090621Yeah it is good, and a significantly faster cook, but using old birds makes for a much tastier dish. Fact.Old birds have a completely different texture and much more flavor than meat birds.
>>21090164Looks a little overcooked anon.
>>21090653How so?
>>21090164Yum city
>>21090204>you didn't use a coq.Almost nobody actually uses a rooster in coq au vin these days.
>>21090164>Eating veiny cocks
>>21090164Based, I made it once, I should do it again.
>>21090607Sounds great OP. I use shallots rather than onions and I've never used carrots but I might try next time. What do you discard the skin off the cooked chicken? Isn't it nice?>>21090617Be me>I wanna do this right. Let's find old chicken in the local shops...>fuck it buy some normal chicken>tastes great>profitSue me, spergo
>>21090164>10/10>would put your meaty coq in my mouth
>>21091692You probably bought trash quality chicken and are too much of a pleb to even know the difference.
>>21091706You probably don't know me and never will and should spend time on self-improvement rather than projection.
>>21091735I raise chickens for meat and eggs, tard boy.
>>21090607Can't wait to taste dad's coq, thanks
When I make it I buy "slow cooker" chickens from the lady at the farmers market who I get eggs from. I asked her and she said they're older hens, how different would they taste from a rooster? She doesn't sell roosters.But my recipe I use beef stock instead of chicken, diced shallot. I marinate the chicken in a red wine blend (open bottles stolen from work), 3 sprigs of Thyme, a bay leaf and about a pound of pearl onions.
>>21090870so almost nobody AKSHUALLY makes COQ au vin
>>21091771They taste quite similar. Rooster is often a little leaner than hens of similar age, and they taste a bit gamier.
>>21090164Nice Coq bro
