srakaat.blogg.se - Le coq au vin

Skim off any large pockets of foam that form on the surface. (If you’re too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute.Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning. Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot.(Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.

Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. Heat lardon fat over medium heat until it’s just about to smoke. Pat chicken pieces with paper towels until very dry.

Remove chicken from wine, reserving the marinade.

Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.

In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes.

Cover and refrigerate for at least 2 hours or, even better, overnight. In a large bowl, combine chicken, wine, bay leaf and thyme. Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper.