Mme Maigrets Coq Au Vin Recipes

QUICK COQ AU VIN

Steps:

• In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.

MME MAIGRET'S COQ AU VIN

Steps:

• Finely slice a carrot, a leek and an onion. Cut up a chicken of about 2kg into pieces. Put the vegetables, a bouquet of parsley and the chicken bones and skin into a pot. Add 300ml water and simmer for 30 minutes to obtain chicken stock.
• Meanwhile cut 2 carrots in round slices and chop 4 shallots and 2 garlic cloves.
• In another pot brown the remaining chicken pieces in 2 tablespoons lard (shortening) over a brisk heat.
• Take these out and put in the carrot slices and the chopped shallots and garlic. Reduce the heat and lightly brown for 10 minutes.
• Put the chicken pieces back into the pot. Sprinkle with 1 tablespoon flour and stir.
• Pour over the chicken stock - there should be about 100ml after reduction with the same quantity of Riesling. Season it with salt and pepper, little grated nutmeg and dried thyme.
• Cook for about 90 minutes (depending on the age of chicken).
• Take out the chicken pieces and place them on a warm dish. Thicken the sauce away from the heat with an egg yolk thinned with 100ml single cream.
• Finally, add the juice of lemon and 2 teaspoons sloe brandy. Pour the sauce over the chicken in its pot and serve.