Klasyczny Coq au Vin: Francuski gulasz z kurczaka
(Classic Coq au Vin: French Chicken Stew)
(0 Recenzje)
0
28
kwiecień 02, 2025
Zgłoś problem
Składniki
-
1.5 kg Kurczak (pokrojony w kawałki)
(Use bone-in for more flavor)
-
750 ml Wino czerwone
(A full-bodied wine is best)
-
150 grams Bekon
(Use thick-cut for better texture)
-
200 grams Grzyby
(Button or cremini mushrooms work well)
-
1 large Cebula
(Posiekany)
-
3 cloves Czosnek
(Mielony)
-
2 medium Marchewki
(Posiekany)
-
2 tsp Tymian
(Świeży lub suszony)
-
2 pieces Liście laurowe
(Dla smaku)
-
50 grams Masło
(For sautéing)
(Use bone-in for more flavor)
(A full-bodied wine is best)
(Use thick-cut for better texture)
(Button or cremini mushrooms work well)
(Posiekany)
(Mielony)
(Posiekany)
(Świeży lub suszony)
(Dla smaku)
(For sautéing)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 miska (300g)
- Calories: 650 kcal
- Carbohydrates: 20 g
- Protein: 45 g
- Fat: 35 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 800 mg
- Cholesterol: 150 mg
- Calcium: 50 mg
- Iron: 3.5 mg
Instrukcje
-
1 - Prepare Chicken:
Season the chicken pieces with salt and pepper. Set aside.
-
2 - Cook Bacon:
In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
-
3 - Sauté Vegetables:
Add butter to the bacon fat, then add onions, garlic, carrots, and mushrooms. Sauté until softened.
-
4 - Brown Chicken:
Increase heat to medium-high and add the chicken pieces. Brown on all sides.
-
5 - Add Wine and Herbs:
Pour in the red wine, add thyme, bay leaves, and the cooked bacon. Bring to a boil.
-
6 - Simmer:
Reduce to a simmer, cover, and cook for about 60 minutes, until chicken is tender.
-
7 - Serve:
Remove bay leaves and serve hot with crusty bread or over mashed potatoes.
Season the chicken pieces with salt and pepper. Set aside.
In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
Add butter to the bacon fat, then add onions, garlic, carrots, and mushrooms. Sauté until softened.
Increase heat to medium-high and add the chicken pieces. Brown on all sides.
Pour in the red wine, add thyme, bay leaves, and the cooked bacon. Bring to a boil.
Reduce to a simmer, cover, and cook for about 60 minutes, until chicken is tender.
Remove bay leaves and serve hot with crusty bread or over mashed potatoes.
Więcej o: Klasyczny Coq au Vin: Francuski gulasz z kurczaka
Coq au Vin: A French Classic
Coq au Vin, or "rooster in wine," is a traditional French dish that dates back to ancient times, but it became popular in the 20th century. This rustic dish is a perfect example of French country cooking, showcasing the rich flavors of chicken slowly braised in red wine, along with mushrooms, bacon, and aromatic herbs.
Historical Significance
The origins of Coq au Vin can be traced back to the rural regions of France, where it was often prepared with local ingredients. Originally, the dish would use rooster, but today, chicken is more commonly used. The wine is a crucial component, as it not only flavors the dish but also tenderizes the meat. Local variations exist, with each region adding its unique twist to the recipe.
Cooking Tips
- Use a good quality red wine, preferably a Burgundy or Pinot Noir, to enhance the flavor of the dish.
- Allow the dish to sit for a while after cooking; the flavors will meld beautifully.
- Pair Coq au Vin with a simple green salad and crusty bread for a complete meal.
Cultural Importance
Coq au Vin is not just a meal; it embodies the spirit of French cuisine—slow-cooked, flavorful, and deeply satisfying. It’s often served during family gatherings and special occasions, symbolizing warmth and hospitality. Making Coq au Vin can be a delightful experience, allowing one to connect with culinary traditions and discover the joys of cooking with wine.
