Coq Au Vin (french Wine Braised Chicken)
1.
Marinate the chicken a day in advance. If you cook it for several people, you can use a whole chicken. If you have it for yourself, just a few drumsticks.
2.
Cut the chicken into pieces the size of a ping-pong ball. You can cut twice on the chicken for better taste.
3.
Cut the onion into small cubes and the carrot into cubes. Find a large airtight container to store chicken, onion and carrots, sprinkle with thyme, bay leaf, parsley, and pour 1/3 bottle of Burgundy red wine, usually With Côtes du Rhône, foreign comrades can easily buy these things cheaply. The cheapest Côtes du Rhône in the UK is only 4 pounds a bottle (75cl). If you buy a bottle of French wine in China, no one is willing to use it for cooking. In fact, ordinary dry red will do. It is also easy to buy dried spices in small bottles in China. There are thyme and parsley in Haomei, and bay leaf uses bay leaf, which is commonly used in domestic stews, and they are sold in supermarkets. Note that if you use a whole piece of bay leaf, you must break it up and put it in. Stir evenly and put it in the refrigerator.
4.
Cut the onion into small cubes and the carrot into cubes. Find a large sealable container to store chicken, onion and carrots, sprinkle with thyme, bay leaf, and parsley, and pour 1/3 bottle of Burgundy red wine. Note that if you use a whole piece of bay leaf, you must break it up and put it in. Stir evenly and put it in the refrigerator.
5.
Use a frying pan to introduce the oil, fry the chicken on both sides and remove it for use.
6.
Pour oil in the same pot, add the chopped garlic to sauté, add the marinated onions and carrots, and stir-fry them together with the chicken in a saucepan (casserole or soup pot is fine).
7.
Pour wine (that is, the marinated soup from the previous day) in a saucepan, sprinkle with pepper and salt, bring to a boil over medium heat, turn to low heat and simmer. If you feel that the soup is too little, you can choose to pour some pure water, and be careful not to add too much. The soup does not need to have raw materials.
8.
When the stew is almost harvested, start to fry the onions, mushrooms and diced bacon. You can prepare the ingredients first, and then start to fry until the saucepan is about to recover the juice.
9.
Cut the mushrooms into pieces and blanch them with hot water to remove the grassy smell. Take another small onion and chop it. Put a small piece of butter in a pan to melt, add chopped onion and saute, then add bacon and mushrooms and fry for a few minutes.
10.
Pour them into a saucepan and stir to taste. According to your taste, you can choose to add pepper and salt. It will be out of the pot in a few minutes.
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