Coq au Vin de Balthazar
Un clásico francés, esta receta ha sido adaptada de “The Balthazar Cookbook” por Keith McNally, Riad Nasr y Lee Hanson, el equipo detrás del famoso restaurante del mismo nombre en Nueva York..
rendimiento
Un clásico francés, esta receta ha sido adaptada de “The Balthazar Cookbook” por Keith McNally, Riad Nasr y Lee Hanson, el equipo detrás del famoso restaurante del mismo nombre en Nueva York..
rendimiento
Seth
27.04.2023 @ 16:15
This recipe for Coq au Vin, a French classic, has been adapted from “The Balthazar Cookbook” by Keith McNally, Riad Nasr, and Lee Hanson, the team behind the famous restaurant of the same name in New York. It serves 6 to 8 people and requires 6 large chicken thighs, separated, skinless, and boneless, along with various vegetables, wine, and seasonings. The recipe involves marinating the chicken and vegetables in wine for 1 to 2 days, then browning the chicken in a Dutch oven with oil, cooking the vegetables, adding tomato paste and flour, and finally adding the marinade and chicken broth to create a rich sauce. The dish is finished with pearl onions, bacon, and mushrooms, and served with chopped parsley. This recipe is a delicious and hearty meal that is perfect for a special occasion or a cozy night in.