Perfect Coq au Vin - Easy Chicken Recipes - Coq au Vin #4

http://EasyRecipesHQ.com - Coq au Vin has been marinading for seventy two hours we are ready to begin to pull the dish together. We first seal off a portion of chicken, and the we get the garnish for the sauce ready for service. So we begin with one portion of, chicken breast, leg, and wing. This is then dry fried to give an extra seal on the skin, followed then by a Brandy deglaze of the pan. This has the some of our Coq au Vin sauce added to it, then finished in the oven for about twenty minutes at about 175 degrees centigrade. When taken out it is then that we add the final garnishes to the dish. So please do try this Classic French Recipe, as we are sure that you will also become a fan of the classic Coq au Vin. This dish is perfect for any occasion that requires a good impression to be sent out :-)

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[LESTER7L1]

wonderful!

[EasyRecipesHQ]

@LESTER7L1 Thank You

[SimoesLaurinda]

i'm wondering how can i cook this at home, those fire scared me, but it does look yummy though. Dp I really need to use brandy to fried the chicken?

[EasyRecipesHQ]

@SimoesLaurinda Thanks for the comment, no is the answer to your question. Brandy is a personal preference of ours for this recipe. The classic recipe does not contain any brandy. So there is no need to use any brandy in the recipe. So it's fine to just use the red wine, just as long as you try it. Hope that helps :-)

[RichyJam2011]

Excellent conclusion. Looks absolutely gorgeous. In fact i'm going to try this. The only Coq au Vin i've tried is from a colemans packet mix lol.

Thanks for the video. I'll let you know how I get on

[EasyRecipesHQ]

@RichyJam2011 Thanks for the nice comment. Do try the dish out and let us know how you get on, as this is what we are about..... Teaching :-)

[SimoesLaurinda]

thank you for the reply, i will try it, it is very similar to portuguese cuisine :))) Thanks again for the recipe :)