Coq Au Vin Recipe
Ingredients
| Extra-light olive oil - 1 1/2 teaspoons, with a dash of sesame oil (7.5 ml) | ||
| Cornish game hens - 4 medium, necks removed | ||
| Small yellow onions - 4, peeled and beards trimmed as close to the end of the onion as possible | ||
| Ham stock | 2 Cup (16 tbs) | |
| De-alcoholized red wine - 2 cups(472 ml) | ||
| Red potatoes | 8 Ounce | |
| Turnips | 8 Ounce | |
| Mushrooms | 8 Medium | |
| Arrowroot - 3 tablespoons(45 ml), mixed with 6 tablespoons de-alcoholized red wine (90 ml) | ||
| Fresh parsley - as required, chopped | ||
| Salt | 1/4 Teaspoon (FOR THE GARNISH:) | |
| Ground black pepper | 1/4 Teaspoon (FOR THE GARNISH:) | |
Directions
MAKING
1) In a small skillet, over medium heat, heat 1/2 teaspoon (2.5 ml) of oil and brown hens in it for about 5 minutes, breast side down, 1 or 2 at a time (whatever fits in your skillet).
2) Take off the hens from the skillet and keep aside.
3) Into a large Dutch oven, over medium-high heat, pour the remaining teaspoon (5 ml) of the oil and sauté onions in it for about 5 minutes to release the volatile oils.
4) Remove them from the Dutch oven and keep aside.
5) Mix in browned hens, stock, ham, wine, potatoes, turnips, onions and mushrooms, cover and cook the mixture for about 45 minutes over medium heat until tender.
6) Transfer the cooked vegetables and ham into a bowl using a slotted spoon.
7) Arrange the hens on a plate.
8) Into a fat-strainer jug, strain the cooking liquid so that it makes up 6 cups (1.4 1).
9) Rinse the Dutch oven and place it back to heat.
10) Add in cooking liquid, (but not the fat) and allow it to come to a boil.
11) Simmer the mixture for about 15 minutes so that it gets reduced by half to 3 cups (708 ml).
12) In the meantime, get a bowl of ice water ready to keep your fingers cool while removing the skin and unsightly bones from the legs, wings and breast meat from the hens.
13) For this, place the hens on a flat surface and break off the thighs.
14) Then skin them, dipping your fingers in the water when they feel too warm.
15) Clip the ends of the legs using a pair of poultry scissors.
16) Run a fine-bladed knife on either side of the breast bone when the breasts are cool enough to handle.
17) Cut the wing from the wishbone.
18) Peel back the 2 plump breasts from the rib cage and detach them from the wing end using your thumb. Two perfectly formed pieces of breast would be the result.
FINALIZING
19) From the heat, remove the reduced cooking liquid and mix in arrowroot slurry.
20) Place it back to heat and stir until thickened.
21) Mix prepared hen pieces and the vegetables and ham with the sauce and stir cook gently until heated through.
SERVING
22) Onto dinner plates, spoon the Coq au Vin, coating with additional sauce.
23) Sprinkle with parsley, salt and pepper and serve hot at once.
1) In a small skillet, over medium heat, heat 1/2 teaspoon (2.5 ml) of oil and brown hens in it for about 5 minutes, breast side down, 1 or 2 at a time (whatever fits in your skillet).
2) Take off the hens from the skillet and keep aside.
3) Into a large Dutch oven, over medium-high heat, pour the remaining teaspoon (5 ml) of the oil and sauté onions in it for about 5 minutes to release the volatile oils.
4) Remove them from the Dutch oven and keep aside.
5) Mix in browned hens, stock, ham, wine, potatoes, turnips, onions and mushrooms, cover and cook the mixture for about 45 minutes over medium heat until tender.
6) Transfer the cooked vegetables and ham into a bowl using a slotted spoon.
7) Arrange the hens on a plate.
8) Into a fat-strainer jug, strain the cooking liquid so that it makes up 6 cups (1.4 1).
9) Rinse the Dutch oven and place it back to heat.
10) Add in cooking liquid, (but not the fat) and allow it to come to a boil.
11) Simmer the mixture for about 15 minutes so that it gets reduced by half to 3 cups (708 ml).
12) In the meantime, get a bowl of ice water ready to keep your fingers cool while removing the skin and unsightly bones from the legs, wings and breast meat from the hens.
13) For this, place the hens on a flat surface and break off the thighs.
14) Then skin them, dipping your fingers in the water when they feel too warm.
15) Clip the ends of the legs using a pair of poultry scissors.
16) Run a fine-bladed knife on either side of the breast bone when the breasts are cool enough to handle.
17) Cut the wing from the wishbone.
18) Peel back the 2 plump breasts from the rib cage and detach them from the wing end using your thumb. Two perfectly formed pieces of breast would be the result.
FINALIZING
19) From the heat, remove the reduced cooking liquid and mix in arrowroot slurry.
20) Place it back to heat and stir until thickened.
21) Mix prepared hen pieces and the vegetables and ham with the sauce and stir cook gently until heated through.
SERVING
22) Onto dinner plates, spoon the Coq au Vin, coating with additional sauce.
23) Sprinkle with parsley, salt and pepper and serve hot at once.
Chef
