Bedienungsanleitung Wolf M Series (Seite 34 von 55) (Englisch)

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INGREDIENTS

One 3½ to 4½ pound chicken

½ cup sliced bacon,

cut into ¼-inch pieces

1 teaspoon kosher salt

½ teaspoon ground black pepper

2 cups cremini mushroom caps,

cut into

⁄8-inch pieces

1½ cups carrots, ½-inch dice

1 cup celery, ½-inch dice

1¼ cups onion, ½-inch dice

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 clove fresh garlic, minced

4 tablespoons tomato paste

¼ cup brandy

2 cups red wine, such as

a Bordeaux or cabernet

1 cup chicken stock

1 sprig rosemary

2 sprigs thyme

2 tablespoons butter, unsalted

3 tablespoons ﬂour

BEFORE YOU START

It is important to follow the steps to sear the chicken pieces on the stove top rst to help produce a crispy skin on the

chicken before it is braised in the liquid.

MAKES RACK POSITION COOK TIME

4 SERVINGS POSITION 3 60 MINUTES

COQ AU VIN

Braising is a cooking process utilizing both dry and moist cooking methods. Also, by searing the

chicken and sautéing the vegetables all in the same pan, the dish builds depth of ﬂavor.

PREPARATION METHOD

1. Cut the chicken into 6 pieces: 2 legs, 2 thighs, and 2

breasts. 2. Cut the breasts in half to make 8 pieces in

all. 3. Pat the chicken pieces dry with paper towel and

season both sides with 1 teaspoon kosher salt and ½

teaspoon black pepper. In an 8 quart (or similar sized)

roasting pan, cook bacon over medium heat until crisp,

8–10 minutes. 4. Remove the bacon pieces and reserve

for later, leaving the rendered fat in the pan. 5. Heat

the pan with the bacon fat over medium high heat and

sear both sides of the chicken pieces in two batches,

increasing the heat to high as needed to brown and crisp

the skin, about 5 minutes for each side. 6. Remove the

chicken from the pan and place the chicken on a platter

to reserve for later use, skin side up. 7. Preheat the oven

to 250°F on Roast Mode with a rack set on position 3.

8. Add the mushrooms to the same roasting pan and

cook over medium heat until the mushrooms are lightly

browned. 9. Turn heat down to medium low, add in the

onions and garlic and cook until soft and translucent.

10. Add the celery and continue to cook until the celery is

soft. 11. Add in the carrots and cook until the carrots are

fork tender. If needed, add in ¼ cup of the chicken stock

and continue to cook until the vegetables are tender.

12. Deglaze the pan of vegetables by adding the brandy,

red wine and then chicken stock. This will help to release

all of the avor built up on the bottom of the pan.

13. Add the chicken back to the pan, arranging in one

layer over the vegetables and cooking liquid. 14. Place

a lid on the pan and place in the oven. Braise covered,

for 30 minutes. 15. Check to make sure the internal

temperature of the chicken reaches 165°F. 16. If

needed, continue to cook until the temperature is

reached. 17. Mix together the butter and our with your

ngers to a crumbly consistency. 18. After 30 minutes,

remove the pan from the oven and return it to the stove

top. 19. Bring the pan to a simmer. 20. In a small bowl

combine 1 cup of the braising liquid and the butter/

our mixture. 21. Whisk together until smooth. 22. Pour

the contents back into the roasting pan and gently stir.

23. Simmer for another 10–15 minutes until the mixture

thickens and serve.

ROAST MODE

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