Balthazarův Coq au Vin
Francouzská klasika, tento recept byl upraven z “The Balthazar Cookbook” od Keith McNally, Riad Nasr a Lee Hanson, týmu za stejnojmennou stejnojmennou restauraci v New Yorku.
Výtěžek
Francouzská klasika, tento recept byl upraven z “The Balthazar Cookbook” od Keith McNally, Riad Nasr a Lee Hanson, týmu za stejnojmennou stejnojmennou restauraci v New Yorku.
Výtěžek
Phillip
27.04.2023 @ 16:15
This recipe for Balthazars Coq au Vin, a French classic, was adapted from “The Balthazar Cookbook” by Keith McNally, Riad Nasr, and Lee Hanson, the team behind the eponymous restaurant in New York City. It serves 6 to 8 people and includes ingredients such as chicken legs, vegetables, red wine, and bacon. The recipe involves marinating the chicken in the vegetable and wine mixture for 1-2 days, browning the chicken and vegetables in a Dutch oven, adding tomato paste and flour, and then simmering with the reserved marinade and chicken stock until the chicken is tender. The dish is finished with pearl onions, bacon, and mushrooms, and garnished with parsley. This recipe is a great way to enjoy a classic French dish at home.