Sunday, July 31, 2011

Cooking Coq au vin.

Reduced tomato and chilli, olive oil, garlic, black pepper and bay leaves.
Takes a lot of beer to cook a Coq au vin. Some of the ingredients.
The old and the new Chateau labels. Free range chicken from Woolies. Portabellini mushrooms, onions, bacon and butter.
Fry bacon until crisp in butter.
Then in the same pan fry the onions.
Remove onions when brown and dust chicken with flour and brown in same pan.
Cut mushrooms in big chunks and fry until soft, add some butter to pan.
Cook 500ml of red wine in big pot down to half with 10 sprigs of parsley added in. Combine all the ingredients in big pot with the wine and cook slowly for 2 hours.
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