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Recipes & Menus |
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| Chicken cooked in wine, with cream (Coq au Vin Avec Creme) |
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| by Doug |
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| Preparation Time |
0 hours 00 minutes |
| Cooking Time |
0 hours 00 minutes |
| Total Time |
0 hours 00 minutes |
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| Servings |
Makes 4 servings |
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| USA Ingredient List |
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Metric Ingredient List |
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| There is no review on this recipe |
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| Ingredients |
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| Preparation |
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Cut chicken into approximately 10 pieces (wing, each leg into two, each breast into 2)
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Fry the chicken pieces in butter until golden brown (taking care not to burn the butter or chicken). While frying, sprinkle flour over the chicken pieces, turn and sprinkle flour on the other side, then turn again.
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Put the chicken pieces into a pot together with the wine
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Simmer for 30 minutes
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Add crème fraîche to the pot
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Simmer for another 30 minutes or until chicken pieces are very tender
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Serve
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| Additional Notes |
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One should use an ordinary bottle of wine for this recipe. A bad bottle might ruin the dish, whereas investing in a fine bottle would be a shame as the subtle tones of an expensive bottle would be lost during cooking. Avoid strong tasting wines (e.g. a wine which has been aged for a long time in a barrel and thus has an "oaky" taste) as this would conflict with the taste of the cream and chicken. A simple Chardonnay would be most suitable.
For other Coq au Vin recipes, as well as its history, click on Coq au Vin.
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