This Coq Au Vin recipe turns out perfect every time скачать в хорошем качестве

This Coq Au Vin recipe turns out perfect every time

Coq au Vin | Learning Through Decisions Coq au Vin is a classic French dish — and like most classics, there are strong opinions about how it should be made. This is approached from the perspective of a learner, not a chef. The goal isn’t to present a definitive version, but to make intentional choices, explain the reasoning behind them, and document what happens as a result. One of the key choices here is using flour on the chicken and building a light roux early. The intention isn’t to shortcut the process, but to control the sauce’s thickness from the beginning and pull as much flavor as possible from the pan before deglazing with wine. Is that traditional? Sometimes. Is it debated? Yes. Does it change the outcome? Absolutely — which is the point. This channel isn’t about cooking perfectly. It’s about understanding why techniques exist, testing them honestly, and building judgment over time. Ingredients (Coq au Vin): • 1 bottle (750 ml) Pinot Noir • 5 fresh flat-leaf parsley sprigs, plus 2 Tbsp finely chopped parsley • 3 fresh thyme sprigs • 1 bay leaf • 6 oz thick-cut bacon, cut into 1/2-inch dice • 3¼ lb whole chicken legs • Kosher salt and freshly ground black pepper, to taste • 1 lb small button mushrooms • ¾ lb shallots, halved • 1 Tbsp unsalted butter • 3 garlic cloves, minced • 1 Tbsp tomato paste • 3 Tbsp all-purpose flour • 1¾ cups chicken broth • ¾ lb carrots, peeled and cut into 2-inch pieces