четверг, 7 апреля 2016 г.

Coq au Vin in the Slow Cooker How to Make it Perfectly

Coq au Vin in the Slow Cooker How to Make it Perfectly

Coq au Vin in the Slow Cooker How to Make it Perfectly

Coq au Vin. This French classic is surprisingly easy to make. Our recipe explains how to perfectly make the French classic dish Coq au Vin in the slow cooker. This recipe, designed for busy people, is just as good as slow cooking Coq au Vin on the stove top.

We also pose the question as to whether French cuisine is the world’s most famous? When you look at a list of French classic dishes it is hard to argue against that question.

I hope the information inspires you to delve a little more deeply into the joys of French cooking. It’s amazing what impact making a classic French sauce can have on making an ordinary dish a great dish.

We also give away the secrets for converting traditional dishes into crock pot dishes. Read on to discover the delights of Coq au Vin and the broader French cuisine.

French Cuisine: Is There any More Famous?

I posed the question earlier as to whether there is any more famous cuisine than French? I think it is a safe bet most people would have answered, “No\u201d.

Some people argue French cooking is complicated, full of sauces that are too rich or take too long to put food on the plate. I actually don’t think that’s true. Sure, dishes like Coq au Vin do have a long cooking time but it is a slow-cooked, winter dish left to simmer while you go about your business. That’s hardly an imposition.

French food is too rich? I don’t think so. I don’t see too many overweight, French people when compared to people from other countries. Sure there are some rich sauces and a lot of butter used in French cooking but they are used in moderation. It is all about portion control, something that seems to have been forgotten in many, Western countries.

Consider this short list of French classics:

French pastries (croissants -pain au chocolat, croissant au buerre)

Baguettes (is there any more delicious bread?)

French onion soup


Dry cured sausage (saucisson)

Foie gras

Boeuf Bougignon

Mussels in cream and white wine


Crème brulee

Poached pears

I could go on for pages and I haven’t mentioned any of those classic sauces, like chasseur, hollandaise. But I think I have made my point.

French cooking has given much to the world not just in classic dishes but cooking methods as well. Inspired? Try this, easy adaptation of Coq au Vin in the slow cooker, designed for busy people.

If you are lucky enough to be going to Paris and want a great itinerary of places to visit and food to eat, you can our post, Three Days in Paris, is just what you need.

Coq au Vin in the Slow Cooker

Coq au Vin in the slow cooker? Sure, it is not the traditional way to prepare this dish. Coq au Vin literally translates to rooster with wine. It is traditionally made with a jointed, plump chicken and red wine. Funny how we always consume white wine with chicken but here in this most classic of French dishes, red wine is used. It goes magnificently with the mushrooms in the dish. The traditional method of cooking is to slowly simmer on your cook top or place in a slow-medium oven. (For another traditional white meat, pork, cooked in read wine, try Drunken Pork, a delicious Greek recipe.)

Cooking in the crock pot requires some adjustments. To convert a recipe for use in the crock pot, always reduce the liquid by one third. You can now have a glass of that lovely red wine while you use the rest of the bottle in this dish!

And don’t buy the cheapest “cooking wine”because you are not drinking it. A quality bottle of red wine to use in this dish will reward you many times over with the greater depth of flavor. And with this dish it is important to brown the chicken and vegetables before they go in the crock. I always de-glaze the cooking pan with the red wine to retain all of the sticky bits on the bottom of the pan from the cooking of the chicken and bacon as they are full of flavor.

For Coq au Vin in the slow cooker you can use chicken pieces on the bone or do what I do and buy a whole, fresh chicken from your farmer’s market and cut it into pieces yourself. I use kitchen shears but a very sharp knife will also suffice.

This is a great skill to learn and trust me you will never buy chicken pieces again once you have cut up your own chicken, so much fresher and moister than buying chicken pieces. And as an added bonus, you can make chicken stock out of the backbone and left over pieces.

Coq au Vin in the Slow Cooker How to Make it Perfectly

Original article and pictures take http://www.compassandfork.com/recipe/coq-au-vin-in-the-slow-cooker site

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