COOKING ON A NARROWBOAT | Our first Zoom cook-a-long in our liveaboard kitchen | Vlog 18 скачать в хорошем качестве

COOKING ON A NARROWBOAT | Our first Zoom cook-a-long in our liveaboard kitchen | Vlog 18

#makingnewmemories #narrowboat #canalboatliving #cooking Our first attempt at cooking a proper meal on our narrowboat. Chef Steve Love guides us and some other liveaboards with a Zoom Cook-A-Long. We have a chef, a recipe and all the ingredients...what could possibly go wrong?? --------------------------------------------------- RECIPE - COQ AU VAN Serves 4 Prep time 20 minutes Cook time 45 minutes Ingredients 2 tbsp rapeseed oil, divided 75 g unsalted butter, divided 100g smoked lardons (or smoked bacon sliced) 12 shallots, peeled 1 whole chicken, broken down into 2 drumsticks, 2 thighs, 2 breasts. *** 100g seasoned flour. Plain flour seasoned with salt and pepper 2 cloves garlic, crushed 2tbsp red wine vinegar. 600mls Red Wine for the dish, 1 large glass of red for the chef 150mls chicken stock 3tsp tomato puree 3 sprigs of thyme 2 bay leaves 250g button mushrooms Method 1. In a flameproof casserole dish, heat 1tbsp oil and 25g butter. Add the lardons and fry until golden brown. Remove from pan, drain and reserve. 2. Add the shallots and fry until golden brown, shaking every few minutes. Remove from pan, drain and reserve with the lardons. 3. Pass the portioned chicken through the season flour and fry in the casserole dish with 1tbsp oil until browned and the skin is crispy. Keep turn until browned both sides. Remove and reserve. Reserve the remaining seasoned flour. 4. Add the crushed garlic to the pan and fry for 2 minutes, add the red wine vinegar and reduce. Add 100mls of red wine and stir to get the residue off the bottom of the pan. 5. Add the chicken, lardons, shallots, remaining red wine, chicken stock, thyme and bay leaves, bring to the boil, reduce to a simmer, cover and cook for 30 minutes. 6. Remove the lid, add the mushrooms and bring back to the simmer and cook 5 minutes. 7. Mix together the remaining butter and flour to form a paste, add 100 mls of the chicken sauce and mix. Add the paste to the casserole dish, bring to the boil and for a further 10 minutes. 8. Remove from heat, season and serve with mash potatoes and vegetables of your choice