/ck/ - Food & Cooking

Step 2:

Take it out of the fridge, get the chicken out and let it dry a bit, and put everything else through a colander, separating the vegetables from the wine sauce. Let it sit so it drains well.

Step 3:

While that's going on, fry up 4-5 pieces of bacon, or lardons, in a steel pan/pot, or a dutch oven if you prefer. Keep the drippings in there. I also took the bay leaves out at this point.

Step 4:

Once the chicken is drained, into the pot it goes, over the bacon drippings and a bit of extra oil. Brown it on all sides. At this point the chicken will be kind of wine-purple so don't expect it to get to the usual beautiful golden colour.

Step 5:

Chicken comes out, vegetables go in, get them a bit roasty as well. Please excuse the pan I put the chicken in, didn't want to get something else dirty.

Step 6:

Add a spoonful of flour to the vegetables, lower the heat and cook that all together for 5 minutes or so, mixing it around.

In the meantime, get a bit of stock chicken stock ready, about 300ML. I used a cube but if you have proper stock even better..

Step 7:

Add in the stock and the wine sauce, bring to a boil and cook off the alcohol for about 5 minutes again. Skim it a bit if you get any muck.

Step 8:

Add the chicken back in, bring it to a boil, cover and simmer for a good 40 minutes, up to 1 hour 30 if you have an old or tough chicken/hen/actual coq.

Step 9:

Chop up about 6-7 chestnut mushrooms thinly, and the bacon too. Can use other mushrooms or a combination, chestnut and porcini would be nice for example.

Step 10:

After the 40 minutes have elapsed, take the lid off, give it a mix and add the mushrooms. Now cook that all together for about 30 minutes with no lid, to let it reduce. You can cook it longer if you want it reduced more.

Step 11:

Once it's reduced, turn off the heat and add in the bacon and some chopped up parsley, about a handful. Should end up looking something like this, nice and dark.

Step 12:

And here it is served up with some mash to soak up that juice.

Huh, fewer steps than I thought. Anyway, try it out, it sure is good.

Nice job OP

>>13865368
Gonna give that a shit next week, thanks OP

Nice oc, I can smell it from here.

>>13865368
Can I use chicken breast for that or would it fall apart too much/ not be fatty enough?

I visit my family every weekend and usually cook a proper meal for them since my mother absolutely loathes cooking and barely ever makes anything but frozen dishes and other convenience food. Problem is my little sister can't stand chicken wings normally, no idea why exactly, but she refuses to even touch them.
So my question is if I can just throw a piece or two of chicken breast in there together with the legs and have it come out somewhat presentable. Never made a stew with chicken anything before so sorry if that's a retarded question

>>13865501
Don't use white meat. It just wouldn't be the same, I could even see it drying out. (not op)

>>13865501
You can use chicken breast, but the important thing is not to use JUST chicken breast. As you guessed it's not fatty enough and has no bones. Part of the taste that comes through is from the skin and bones of the chicken legs as they cook for that 40 min - one hour.

But yes, you can definitely do a combination. The very classic recipe for this uses a whole chicken, rooster or capon, which would of course include the breast too. You could do 4 thighs and 2 breasts for this recipe, for example. One note is that when I made this, after frying the chicken I actually threw away a little bit of the fat as it seemed a bit too much, but this will depend on what kind of chicken you have. If you use breast you likely won't need to do this.

>>13865514
>>13865512
Thanks a ton for the help!
Definitely gonna make this sometime soon then, maybe even this Saturday if I can still get some nice looking chicken tomorrow.

I really hate picky eaters, it's always annoying having to plan around her.

The coq au vin allegedly requires using "coq" Meat and not some ball-missing chicken.

Good recipe though!

benis in da wine :DDDDD

Good thread OP, might make this on sunday.

>>13865968
It does require coq, because if anything braising coq is one of the few ways to get it to be tender. But chicken's fine, especially if you get organic or free range stuff that's a bit tougher anyway.

How much Lego can you shove up your bum OP

>>13865368

Is there anything you can possibly fuck up in this?
Seems way too easy and straightforward for something so fancy

>>13866334
Grim.

>>13865428
It looks awesome damn
Is it okay to make for preggo women? I guess all the alcohol is cooked out during the preparation

>>13865368
Okay I did see a lot of rekt threads on b but this is one of the most disgusting threads on this cursed site

>>13866582
Go eat your chicken nuggets, child.

>>13866436

totally fine, my guy

>>13866631
>he thinks its fine to feed cock a vin to his pregnant wife
degenerate.

>>13866419
Hm...not really. It's a classic peasant dish, unless you leave something on the stove and go shopping thus burning down your house, not much can go wrong. The secret is that it looks fancy, but isn't. I guess make sure when you brown the chicken at the start don't go overboard, you're not really trying to cook it through, just get a little Maillard reaction going.

>>13866436
The alcohol is indeed cooked off, fine for anyone. It still tastes like 'wine' at the end of course, but there's no alcohol content there.

Grocery has leg quarters on special, looks like a good time to try cooking this. Thanks for the recipe anon!

Is there anything I could possibly use to sub out the mushrooms? I'd like to make this for my whole family but my father is violently allergic to mushrooms

>>13867229
Not really. I’d say just don’t have the mushrooms in there if that’s the case. Compensate by adding a bit more of the other vegetables.

>>13869503
Will do

>>13865428
This was a pretty good recipe OP, expected another meme after marinading overnight but pretty good.

>>13865368
>Today I'll teach you how to make the most basic fucking thing anyone with two braincells can put together
>wala

How do I unsubscribe to your blog?

Like literally everyone who attended 1 week of catering college can make this in their sleep without a 'recipe'.
>Look at me everyone I'm so special!

>>13865368
>wala one pot wonder

Wow man I learn a lot on this board everyday.

>>13866419
No, It's not fancy. Retard OP is basically overhyping some chicken stew with red wine.

Unironically skip the wine soaking step, it does nothing except barely discolour your chicken. If you want the wine flavour to penetrate the chicken more cook it longer under low heat in the stew.

>>13870619
Marinading the chicken overnight in wine is a meme. It achieves nothing except staining the chicken purple, it barely penetrates skin level and it does nothing to flavour the chicken. But hey purple chicken means it's good right?

>>13870679
The wine will just pickle your chicken slowly if you do it for too long, If you really wanna meme soak it for 10-15 mins before cooking but anything other than that and you get shitty tough pickled chicken.

>>13870655
>>13870679
I don't know if it makes a difference or not, I just went by the traditional method which includes the overnight marniade. Also it's not just wine, it's spices and herbs too. But I guess you could test one marinated and one not and see what happens...

>>13870635
motherfucker posted some goddamn content. sure, its simple, but don't you have a chicken nugget thread to go shill in?

>>13870884
>goddamn content
>basic stew with 15 steps
>you can find a recipe for the same thing that's under 200 words long

Cool story

I'm going to try this tomorrow, thanks anon.
>What kind of brandy would you suggest using?
>Which do you think tastes better- port, marsala wine, or brandy?

>>13871279
>what kind of brandy
Doesn't really matter, as long as it's not bottom of the barrell stuff. No point going higher than a VS, unless you want to keep drinking it of course.

>what tastes better
Probably brandy, because it's the strongest it'll give the meat and subsequently the dish the most distinct flavour of the three