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Coq Au Vin by Cook Dude - Fri, 21 Dec 2018 07:21:50 EST ID:IFXObFc4 No.157682 Ignore Report Quick Reply
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Making a recipe for Coq Au Vin, thinking skin/bone on chicken legs, non-smoked thick cut bacon, shrooms(Crimini, oyster and something else), leeks, garlic, shallots, burgundy wine, thyme, bay leafs, carrots, celery, butter of coarse, cognac and pearl onions for jest of plan, looking for ideas tho
Marcel Boulestin - Fri, 21 Dec 2018 12:02:42 EST ID:c9Caxho1 No.157683 Ignore Report Quick Reply
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fucking love coq au vin.

you're spot on with using the legs, but i'd include thighs in there too (maybe both parts is what you meant by legs anyway but idk). i also use salt pork so the lardons come out like cubes, but thick cut bacon is just as good, just shaped different. i also fry the onions and mushrooms separately in the bacon fat and set them aside. cooking them along with the chicken can make the mushrooms weird and the onions disappear. also strain the cooking liquid after it's done and reduce it to make a thicker sauce (more butter helps with this if it's not coming out right).

i also read an Alton Brown recipe where he marinates the chicken in the wine overnight, but i've never done that. seems to come out great even leaving this step out but maybe you could test it and report back.
Toshiro Kandagawa - Fri, 21 Dec 2018 14:55:15 EST ID:IFXObFc4 No.157686 Ignore Report Quick Reply
Marinating chix in wine interesting, Figure the cremini shrooms will be for the simmer and other two more expensive shrooms and pearl onions fro the "garnish/texture" items.
François Marin - Fri, 21 Dec 2018 19:39:49 EST ID:c9Caxho1 No.157687 Ignore Report Quick Reply
yeah i'd say you have the right idea shroom-wise then. post results.

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