Coq au vin with gratin topping: in a pan barbecue on the...

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    Coq au vin with gratin topping:

    in a pan barbecue on the charcoal webber the following with it lid on:
    750 to 1,000 gm mixed chicken pieces pre-brined if desired.
    1 dozen shallots cut in half.
    ¼ dozen rashers of chopped streaky bacon.
    1.5 to 2 cups button mushrooms.

    When half cooked place add the following:
    1.5 to 2 cup of chicken stock with 1.5 or 2 teaspoons corn flour.
    ½ cup white wine.
    ¼ cup cooking cream.
    ¼ cup finely grated parmesan.
    1 tablespoon chopped paisley.
    1 tablespoon fresh thyme leaves.

    And ‘some’ of the following if desired.
    1 dozen chopped anchovies.
    1 teabag of herbs.
    1 tablespoon light soy sauce.
    1 tablespoon Worcestershire.
    1 dessert spoon of truffle paste.
    1 teaspoon miso.

    Arrange on top a 10 mm layer of thinly slice peeled potatoes.

    Barbecue in the charcoal webber with its lid on until the potatoes are cooked.


    original recipe from my database.

    photo from google images.
    .
 
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