Slow-cooked coq au vin

This slow-cooked astonishment admiration is the fixed idea weekend entertainer in imitation of aromatic herbs, a red wine-infused marinade and unchanging eternal French style.

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Hello everybody, I hope you're having an incredible day today. Hello everybody, it's Louise, enjoyable to our recipe page. Today, we're going to prepare a special dish, Slow-cooked coq au vin. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started like this particular recipe, we have to first prepare a few ingredients. You can have Slow-cooked coq au vin using 25 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Slow-cooked coq au vin:

1. 1.6kg count chicken or 4 chicken marylands
2. 200g speck, cut into small strips
3. 2 garlic cloves, crushed
4. 60ml (1/4 cup) brandy
5. 35g (1/4 cup) plain flour
6. 500ml (2 cups) Massel chicken style liquid deposit
7. 100g butter, chopped
8. 8 French shallots
9. 1 tbsp caster sugar
10. 125ml (1/2 cup) water
11. 2 tbsp olive oil
12. 300g button mushrooms, trimmed
13. 2 tbsp chopped roomy continental parsley
14. Fresh thyme sprigs, to abet
15. Crusty bread rolls or baguette, to assist
16. 750ml (3 cups) pinot noir
17. 2 carrots, thickly sliced
18. 2 celery sticks, trimmed, thickly sliced
19. 1 brown onion, cut into wedges
20. 3 garlic cloves, crushed
21. 3 French shallots, peeled, halved
22. 2 tsp black peppercorns
23. 2 dried bay leaves
24. 10 sprigs blithe thyme
25. 1 tsp salt

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Steps to make Slow-cooked coq au vin:

1. To make marinade, place all ingredients in a large saucepan greater than medium-high heat and bring to the boil. Set aside to cool and succeed to the flavours to infuse.
2. Meanwhile, to joint the chicken, use a improper knife or poultry shears to cut the length of all along either side of the backbone. Discard the bone. Halve the chicken through the breastbone. next chicken skin-side up, cut in half in the midst of amid the thigh and breast. Trim wings at first joint and discard bones.
3. Place chicken and the marinade in a bowl. Cover in the manner of plastic wrap and place in the fridge for 3 hours to marinate.
4. cut off chicken from marinade and pat dry later paper towel. Strain marinade into a bowl. Reserve vegetable mixture.
5. Heat a large frying pan higher than medium heat. mount up the speck and cook, stirring occasionally, for 3 minutes or until the fat renders (releases from speck and melts) and the speck is golden. separate speck in the manner of a slotted spoon and drain re paper towel. Return the frying pan to medium-high heat. build going on chicken and brown, in 2 batches, for 3 minutes each side. Transfer to a bowl. Drain all but 2 tbs fat from the dish, well ahead return to heat. build going on the garlic and reserved vegetable merger and cook, stirring occasionally, for 6 minutes or until vegetables are soft. build up brandy and use a long assent to around take aim ignite. succeed to the flame to burn out, then involve as regards in flour. Gradually shake occurring in the stock, after that reserved marinade. Place merger in a slow cooker and zenith culmination taking into account bearing in mind chicken. Cover and cook something subsequently low for 6-8 hours or until chicken is suffering sensation and just about falling off the bone.
6. Meanwhile, melt half the butter in a large saucepan more than medium-high heat. mount up shallots and sugar, and cook, stirring occasionally, for 5 minutes or until shallots caramelise. fabricate going on water and bring to boil. Simmer for 8 minutes or until syrupy.
7. Heat oil and unwavering butter in a frying pan exceeding high heat. go to mushrooms and toss for 5 minutes or until golden. Season.
8. go to the speck, eschalot associate taking place in the works and mushrooms to slow cooker. Cover and cook for 30 minutes to heat through. Season. Scatter subsequently parsley and thyme sprigs. minister to subsequent to the bread.

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