Recipes 1 comment on One Last Stew For Winter: A Simple And Tasty Coq Au Vin

One Last Stew For Winter: A Simple And Tasty Coq Au Vin

In reference to Breadonbutter’s April Bucket list, I cooked one last stew for the season (if it ever stops raining). When I was younger, I used to watch my mom make this delicious dish that quickly became one of my favorites. I’ve always wanted to try it on my own so I decided to make it last Sunday for Easter lunch. The key to a good Coq au Vin is actually in the seasoning. Your choice of herbs is of great importance. As for the wine, the typical Coq au Vin is made with red wine and with a Coq (rooster). But of course, most of the time, people substitute the coq for normal chicken and at home, we cook it with white instead of red wine. Without further ado, here’s the recipe.

Breadonbutter’s Coq Au Vin Stew Recipe

stew | breadonbutter

What you’ll need (for 4 persons):

  • 800 g of chicken (any part of it – we used 12 drumsticks, but you can also use a whole chicken)
  • 4 large carrots, sliced
  • 10 small onions, peeled
  • 2 garlic cloves, chopped
  • 10 fresh mushrooms, sliced
  • 1 big bottle of White wine
  • 8 black pepper grains
  • Salt, to taste
  • 2 bay leaves
  • Dried thyme, to taste
  • Dried rosemary leaves, to taste
  • Herbs de provence, to taste
  • 2 Tbsp vegetable oil
  • 2 tsp corn flour
  • 2 cups of water

How to make it:

  1. In a large pot, heat the vegetable oil and cook the onion and garlic until slightly colored. Remove from pot and set aside
  2. In the same pot, cook the chicken from all sides until slightly golden
  3. Add the cooked onions and garlic, pepper, salt, mushrooms and carrots, then sauté for 1 minute
  4. Add the bay leaves, thyme, rosemary, and herbs de provence. Mix until combined
  5. Add the white wine until the ingredients are barely covered and add the water
  6. Cover the pot and let simmer on very low heat until the chicken is cooked and the carrots are tender
  7. Towards the end of the cooking, remove 2 Tbsp of sauce from the pot and mix it in a small bowl with the corn flour. Add it to the casserole and stir
  8. Cover the pot again and continue simmering until the stew thickens, the chicken is completely cooked and the carrots are tender

TIP: If the chicken and carrots are cooked but the stew has not thickened, uncover the pot and let it bowl on high heat for 5 minutes

You’re ready to serve your Coq au Vin to your guests. You can present the dish with a side of pureed potatoes, your choice of rice or baked potatoes.

stew | breadonbutter stew | breadonbutter

   Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and tag us if you try our recipes and tips #breadonbutter

 

Recipes 0 comments on Beef Stew Marinated in Beer

Beef Stew Marinated in Beer

Since we haven’t had a proper winter this year, we jumped at the opportunity of having winter food when the weather recently got weird and rainy. We had a cheese and wine night in with friends, and we also made a stew! One night, we invited my parents over. It was windy and chilly outside, we popped open a bottle of wine, and had a great conversation over Beef Stew marinated in beer.

A trick we learnt is that when you’re making a stew, you’ve got to let the meat simmer in its sauce as long as you can for it to be very tender at the end.

Here’s what you’ll need (for 4 persons):

Beef-Stew-Ingredients

– 800 grams of beef/veal  (make sure you ask your butcher to give you beef/veal back steak – meaning a part underneath its shoulder – it’s tender and not so greasy)

– Olive oil

– 2 red Onions

– 1 tablespoon of Brown Sugar

– 40 cl of brown Beer

– Veal stock (1 cup)

– Baby potatoes (as much as you’d like)

– Salt and Pepper

1) Slice the onions thinly and coarsely dice the beef meat

2) In a pan, cook the beef in olive oil just until they look golden, then take them off the pan and set aside

Braised-Beef

3) In the same pan, add the onions, cook them for a minute then add the brown sugar and let them slightly caramelize over low fire

4) Add the meat to the onions, then the beer and the veal stock. Mix and boil

5) Once it has boiled, pour the whole mix unto an oven dish and cook it in a 180 degrees celsius preheated oven for about an hour and a half. Don’t be fooled by the fact that it looks cooked! A stew must simmer a long time for it to be really yummy and warm

6) Add the potatoes half way

 

Beef-Stew

 

And enjoy!