Coq au Vin III

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Nearly all coq au vin recipes other than those altered for low-fat diets start with lardons, or their more available substitutes, unsmoked bacon or pancetta. The lardons are cooked, and the rendered fat used for browning the other ingredients, and (with the addition of the flour) to form the roux which thickens the sauce. Generally, a full bottle of red wine is used, and brandy may be added. Porcini mushrooms, while not particularly authentic, are good in this dish. This is a difficult dish, but you've got to try it. The asafoetida is a novelty, but it does add pungency.

Cuisine: not stated · categories: Difficult recipes; Recipes; Recipes for coq au vin; Recipes using asafoetida; Recipes using butter; Recipes using carrot; Recipes using celery; Recipes using chicken; Recipes using garlic; Recipes using vegetable broth and stock; Recipes without cooking time; Recipes without servings

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