How To make Cider Chicken(Coq Au Cidre)
1 oz Slab bacon -- cut into 1/2-
inch dice 1 tb Peanut oil
1 Chicken (3 to 3 1/2 lb.)
:
cut into 8 pieces, skin and fat removed Salt and pepper to taste 4 lg Onions :
thinly sliced
1 Clove garlic -- finely chopped
2 3/4 c Hard apple cider or
-sparkling dry apple cider 1/3 c Calvados or brandy
8 Pitted prunes
1 Bouquet garni
BOUQUET GARNI:
6 Sprigs parsley
4 Sprigs fresh thyme
-OR- 1/2 ts Dried thyme leaves
2 Bay leaves
Tie bouquet garni together with kitchen string, or in a cheesecloth bag. Preheat oven to 325F. In a deep ovenproof skillet with a lid, brown bacon over medium-high heat, about 3 minutes, and transfer to paper towels to drain. Pour off any fat in the pan. Add 1/2 tb. of the peanut oil to the pan and brown chicken over high heat, about 3 minutes per side. Transfer the chicken to a plate, season with salt and pepper and set aside. Add the remaining 1/2 tb. oil to the pan, reduce heat to low and add onions. Cook, stirring occasionally, until the onions are very tender and golden, about 25 minutes. Stir in garlic and cook for 1 minute. Pour in cider and calvados or brandy and bring to a boil. Add prunes, bouquet garni, and the reserved bacon and chicken. Cover and bake until the chicken is very tender and no longer pink inside, 45 minutes to 1 hour. Remove the bouquet garni. Taste and adjust seasonings before serving.
How To make Cider Chicken(Coq Au Cidre)'s Videos
The Food of Dad³ - Chicken in... Vinegar?
Let's get French!
Ingredients:
1.5kg of Chicken Pieces
150g of Bacon
300g of Mushrooms
4 Shallots
1 Large Carrot
1tbsp Flour
Salt
Ground Mixed Spice
Garlic Granules
Dried Thyme
2 or 3 Bay Leaves
300ml White Wine
150ml White Cider Vinegar
A Good Squirt of Tomato Puree
1tsp Mustard
150ml double cream
Oven Temperature
160°C/320 °F
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Ma PINTADE fermière braisée au Cidre, moelleuse à souhait - Mère Mitraille - Gourmandises TV
RECETTE : Ça change !. Une bonne Pintade est parfaire pour 4 à 6 personnes. Avec cette recette cuite en cocotte, la viande n'est pas sèche et vraiment délicieuse. En garniture, quelques marrons comme pour la dinde ou des endives braisées !. La liste des ingrédients figure dans la vidéo. Bon régal. Christophe.
PS : Avec vos restes de Pintade, poulet, canard, dinde ?, faîtes notre recette de terrine à l'ancienne : Un pur régal !.
RECIPE: It changes!. A good Guinea Fowl is perfect for 4 to 6 people. With this recipe cooked in a casserole dish, the meat is not dry and really delicious. As a garnish, a few chestnuts like for turkey or braised endives! The list of ingredients is in the video. Good treat. Christopher.
PS: With your leftover Guinea fowl, chicken, duck, turkey?, make our old-fashioned terrine recipe: A pure treat!.
SOUTENEZ-NOUS*** N'oubliez pas de vous abonner à notre chaîne : ???? Pensez à activer la cloche youtube ???? pour recevoir une notification lors de la mise en ligne des nouvelles vidéos - Canal Gourmandises - 2020. #avecmoi
How to Cook Leeks French Style (2 ways) | French Bistro Recipes
Join my online French cooking classes ????????: Cooking leeks french style is easy. Delicious Fresh leeks are cooked in salty water then served with a duo of sauces: French dressing and a creamy cider veloute.
If you ever wonder how to cook leeks or how to eat leeks this easy recipe with leeks will surely help you.
I france the main way to cook leeks is to boil them and serve them with french dressing. you can also add a boiled eggs chopped in small pieces on top of the leeks before serving ifg you like.
Today we are looking at two ways to cook and eat leeks. the classic leeks with french dressing as well as leeks in a creamy veloute.
ingredients based on 4 to 6 leeks ( 2 or 4 people depending on servings)
For the Leeks in French dressing you will need:
4 to 6 fresh small caliber Leeks (ideally from you local market)
then a good amount of french dressing.
To make the dressing:
2 pinch of salt and pepper
2 tablespoon of red wine vinegar (or other vinegar you like)
5 tablespoons of olive oil
For the Leeks with the cider veloute you will need:
4 to 6 fresh small caliber Leeks (ideally from you local market)
Half an onion finely chopped (medium size
10 grams of butter / 1 tablespoon
5 grams / about half a heaped tablespoon of plain all purpose flour
160 ml / half a cup of dry cider
100 to 150 ml / up to half a cup of creme fraiche or heavy whipping cream (depending how how creamy and thin you like the sauce to be.
1 squeeze of lemon juice
salt, pepper to taste.
a pinch of grated nutmeg
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Pork and Cider casserole #shorts
Pork and Cider Casserole
#healthyeating #slowcookerideas #healthyfood
Hi guys, today's video is for a slow cooked Pork and cider casserole
Le Creuset Summer Meal - Roasted Chicken and Summer Side Dishes
Serve up summertime with effortless meals, simple side dishes, and casually colorful hues.
Get the recipe for Roasted Chicken with Cider Vinegar Barbecue Sauce:
See more summer recipes and shop summer cookware:
MA TERRINE DE VOLAILLE à l'ancienne, sans porc - Grand Mère Mitraille Gourmandises TV
RECETTE : Une excellente terrine campagnarde à la volaille. Que faire avec des restes de volaille ?, poulet, pintade, canard, dinde... une bonne terrine, sans porc. 100% volaille, pas sèche, pas grasse !. Un vrai régal en entrée ou pour le casse croute du matin avec quelques cornichons. Vous pourrez aussi la préparer un à deux jours avant les fêtes, pourquoi pas ? !. La liste des ingrédients figure dans la vidéo. Bon régal !.
(Recette de la Pintade braisée au cidre : et avec les restes faîtes notre Terrine !..).
RECIPE: An excellent country-style poultry terrine. What to do with leftover poultry?, chicken, guinea fowl, duck, turkey... a good terrine, without pork. 100% poultry, not dry, not greasy! A real treat as a starter or for a “morning snack” with a few pickles. You can also prepare it one or two days before the holidays, why not? !. The list of ingredients is in the video. Enjoy your treat!
*** N'oubliez pas de vous abonner à notre chaîne : ???? Pensez à activer la cloche youtube ???? pour recevoir une notification lors de la mise en ligne des nouvelles vidéos - Canal Gourmandises - 2020.