END TERM PRACTICAL

FOOD PRODUCTION
TOPIC - COQ AU VIN

00411002217 - SURJIT SINGH

00511002217 - RITU MISHRA
HISTORY OF THE DISH
 INGREDIENTS

S.no. Ingredients

1. Butter
2. shallots, peeled but left whole
3. garlic cloves, crushed
4. Bacon
5. Thyme
6. Mushroom
7. Carrot
8. Chicken stock
9. Balsamic vinegar
10. Demi glaze
11. Chicken
12. Parsley
13. Salt
14. Pepper
 METHOD
1) Heat a thick-bottomed casserole dish on the stove; add almost all the butter (reserving a knob of the butter) and
the shallots. Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes.
Add the chicken pieces.
2) Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar., bring the sauce to the
boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. Cook the
sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the
pan.
3) Add the parsley, together with the reserved knob of butter, Season with salt and freshly ground black.
WHICH WINE TO USE?
HOW TO SERVE COQ AU VIN?
WHAT DO I SERVE WITH COQ AU VIN?
THE 5 KEY COMPONENTS TO
TRADITIONAL COQ AU VIN