Coq Au Vin, French for chicken soup with wine, is a traditional winter dish. It’s usually served with pork and beef simmered with fresh vegetables. Usually, this dish is served in aluminum pots or large pots that have been skinned beforehand. If you’re looking to try a different take on this old favorite, you may want to try a newer recipe that incorporates coq au vin. This light version, made using white wine instead of red, can be enjoyed all year long.
This easy recipe comes from France, but it’s American in origin. You can’t lose if you decide to make this dish with pork instead of the more common chicken. If you’re interested in trying to thicken the soup, simply add the dry ingredients to the soup and turn it into a thick soup by using your hands.
This French dish is very easy to make. It’s a combination of various meats, vegetables, and a coq au vin roux. You’ll need white wine, chicken, onions, celery, mushrooms, green pepper, garlic, andouille sausage, and potatoes. Combine all of these ingredients and start cooking.
When the coq au vin has brewed, remove it from the heat and strain into a bowl. Add the dry ingredients and blend them together. Then add the kosher salt and mix them together until they are completely combined. Using a wire rack in the oven, brown the chicken, mushrooms, and vegetables in the coq.
The next step is to brown the remaining ingredients in the pan. Add the white flour to the mixture and mix thoroughly until the flour is completely blended. Then add the kosher salt, cut into strips, and mix them into the flour. It’s best if you brown the bacon fat on one side of the flour as well, but this isn’t necessary.
In order to complete the coq au vin, you’ll have to add the red wine to the mix. Give it a couple of minutes to soak before starting to cook. At this point you can vary the amount of red wine that you use. You can also alter the amounts of the ingredients depending on what your tastes prefer. For example, if you like a fuller bodied wine sauce you could increase the amount of wine sauce.
When the coq is done, it’s time to add the rest of the ingredients to the pan. Bring all of the ingredients to the boil and add the rest of the wine to the mixture as well. Cover the pot tightly after mixing the ingredients thoroughly. Place the pot in the oven and let it simmer for about 2 hours, checking on it every half hour or so to make sure it’s cooking thoroughly. If you’re planning on serving it right away, remove the cooked mixture from the heat and allow it to cool down.
Once you have your on Au Vin prepared you’re ready to enjoy! To prepare the mushrooms, cut off about two inches of their long stems and then remove the tops. Slice the mushrooms into large chunks. Add all of the other ingredients to the same place where you’ve prepared the coq. Bring the whole thing to the table and stir it up to make it a nice flavor blend. Use a spoon to serve it, preferably with a cherry on top.
A version of this recipe called Baked Swiss Chocolate will require you to cut the mushrooms and onions into strips. Then, add the butternut squash, salt and pepper to the mixture, as well as the wine. Bring all of this to a boil over medium heat. Let it simmer for approximately 20 minutes, stirring occasionally.
If you prefer, another fun dish you can prepare is called Cannel Cake. This is actually a classic Southern comfort food that is made with white sweet potatoes, butter and cheese. Start by preparing the base of the dish by making a medium-sized slice of French bread. Take one egg and break it into small pieces. Then, add your eggs and other ingredients to the bottom of your prepared French bread. Cover it with the remaining egg and turn it over so the bottom has a layer of cheese.
Next, place your uncooked mushrooms on top of the browned sauce. Cover the mushrooms with your uncooked saut and add your chopped dumplings, peppercorns and thyme. Lastly, cover the lid of your Dutch oven and set it to medium heat. Allow the mixture to cook for approximately three to four hours, turning the saute once during cooking time. When it is almost done, remove your mushrooms from their brown colored pot and let them cool off.
