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How To make Medallions Of Pork with Riesling Sauce
BILLS20086:
12 oz Pork tenderloin; cut in 1"
- rounds Flour 4 tb Unsalted butter
1 Onion; thinly sliced
3 Garlic cloves; minced
1/2 c Dry riesling wine
1/2 c Raisins
3 tb Balsamic vinegar
1 tb Green peppercorns; drained
1/2 ts Dried thyme; crumbled
1/2 ts Dried oregano; crumbled
1/4 c Unsalted butter; chilled,
- cut in pieces 1/4 c Pine nuts; toasted
Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 tbls butter in heavy skillet over medium-high heat. Add onion and garlic and saute until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 tbls butter in same skillet over medium-high heat. Add pork and saute about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add 1/4 cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve. -----
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How to cook coq au vin, authentic French recipe, for best results use great wine and free range chicken, for how to cut a whole chicken for saute check out our previous video here:
Ingredients
One free range chicken cut for sauté
3 cloves of garlic
One large white onion
Handful of small onions or shallot
Handful of button mushrooms
500ml (1/2 litre) or red burgundy wine
50ml cognac
Butter
50g flour
Bacon lardons
Bouquet garnis
Oil for frying
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Coq Au Vin - Chicken Braised In Red Wine | Classic French Recipes
Coq au vin Rooster braised in red wine is a classic French dish of chicken braised with red wine, cognac lardons and mushrooms. Get the recipe:
for the marinade please watch this video:
Many variants exist using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.
History:
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th centuryit is generally accepted that it existed as a rustic dish long before that.A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.
The coq au vin is traditionally made with a rooster but it can be done using a good quality chicken. Always buy the best quality chicken possible to make sure the meat does not fall apart during cooking.
it is very important to know how to make a coq au vin properly. Before attempting this recipe there are some things that needs to be prepared usually the day ahead to ensure you will make a good coq au vin recipe. But don't worry, a coq au vin is not a difficult French recipe, it is just time consuming.
Frankly if you make sure you prepare these two things the day before you will find that making a coq au vin with chicken is pretty easy.
Things to do the day before you make a coq au vin:
- Marinate your chicken in red wine
- Prepare a brown chicken stock from scratch.
if you have those two items ready just follow the video and you should get a pretty authentic coq au vin recipe.
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