Coc-o-vein - A Step-by-step Recipe With A Photo

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Coc-o-vein - A Step-by-step Recipe With A Photo
Coc-o-vein - A Step-by-step Recipe With A Photo

Video: Coc-o-vein - A Step-by-step Recipe With A Photo

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Cooking description:

It is believed that only cocks are used for real coco-o-veins, and

yearlings, weighing about 3 kg. However, ordinary chicken also turns out delicious!

Purpose: For lunch / For dinner

Main Ingredient: Poultry / Chicken

Dish: Hot dishes / Roast

Cuisine geography: French / European

Ingredients:

  • Chicken - 1 Piece (1200-1300 g)
  • Onions - 1 Piece (or shallots - 2-3 pieces)
  • Bacon - 50 Grams
  • Champignons - 250 Grams
  • Carrots - 1 Piece
  • Garlic - 2-3 Cloves
  • Olive oil - 2 tbsp. spoons
  • Butter - 50 grams
  • Wheat flour - 1 tbsp. the spoon
  • Cognac - 2 Art. spoons
  • Dry red wine - 400 Milliliters
  • Thyme - 1 Pinch
  • Rosemary - 1 Pinch
  • Black Pepper - 1 Pinch
  • Bay leaf - 1 piece

Servings: 4-5

How to cook "Coc-o-vein"

Coc-o-vein - photo step 1
Coc-o-vein - photo step 1

Divide the chicken into portions and fry in a mixture of olive and butter until light crust. Take 20 grams of butter.

Coc-o-vein - photo step 2
Coc-o-vein - photo step 2

Take out the chicken pieces and keep warm. Place diced bacon or brisket and coarsely chopped onions, ideally shallots, into a skillet. Fry, stirring occasionally, until lightly golden.

Coc-o-vein - photo step 3
Coc-o-vein - photo step 3

Add carrot slices and coarsely chopped mushrooms to the skillet. Fry until soft, stirring occasionally.

Coc-o-vein - photo step 4
Coc-o-vein - photo step 4

Return the chicken to the vegetables and pour in the cognac. Let the alcohol simmer over high heat while stirring.

Coc-o-vein - photo step 5
Coc-o-vein - photo step 5

Pour in wine, bring to a boil, lightly salt and simmer over low heat until chicken is soft.

Coc-o-vein - photo step 6
Coc-o-vein - photo step 6

Toward the end of the stew, add some pepper and thyme, a small bay leaf, and rosemary.

Coc-o-vein - photo step 7
Coc-o-vein - photo step 7

Let's prepare a ru. Melt butter in a small skillet and add flour. Stir constantly and warm up the mixture.

Coc-o-vein - photo step 8
Coc-o-vein - photo step 8

Divide chicken pieces onto preheated plates. Add the roux to the sauce and stir well with a spatula or whisk.

Coc-o-vein - photo step 9
Coc-o-vein - photo step 9

Pour the sauce over the chicken and serve. The French usually do without a side dish, adding only slices of fresh soft bread and, of course, a glass of wine to the dish.

Chef's advice:

Don't skimp on good wine and butter! The taste of a dish depends entirely on the quality of the raw materials.

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