An'anaviy retseptlar

Taste America 2015 eng mashhur taomlari

Taste America 2015 eng mashhur taomlari


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10 shahar mamlakatning eng yaxshi oshpazlariga mezbonlik qilgan

Boston

Boston kechki ovqatida Jardiniere mukofotiga sazovor bo'lgan oshpaz Treysi Des Jardinsning yelkasiga va beliga panisse va salsa verde qo'yilgan.

Charleston

Jeyms Beard mukofotiga sazovor bo'lgan oshpaz Mayk Lata (rasm) grilda oq qisqichbaqalar va bottarga qo'shilgan kalamar siyohli Karolina oltin guruchli gritsga xizmat ko'rsatdi.

Chikago

Jeyms Beard mukofotiga sazovor bo'lgan oshpaz Mark Ladner (Del Posto) cho'chqa va dana agnolotti sugo finto, parsnip pyuresi va shokoladli Nespresso bilan tayyorladi.

Los Anjeles

Nyu-Yorkdagi Snake River fermalari qovurilgan qora ko'zli no'xat, qaynatilgan kiyinish, Bryussel nihollari, sabzi va sholg'omli shtatiga Empire State South shtatining Jeyms Beard mukofoti sovrindori oshpaz Xyu Acheson xizmat ko'rsatdi.

Mayami

Jeyms Beard mukofotiga sazovor bo'lgan oshpaz Rokko DiSpirito dana go'shti saltimbokkasiga farro risotto va qo'ziqorin bilan xizmat qildi.

Minneapolis

Barbutoning Jeyms Beard mukofotiga sazovor bo'lgan oshpazi Jonatan Vaksman Nyu-Yorkda yozgi sabzavotlar bilan to'ldirilgan ko'p miqdordagi plastinkaga xizmat qildi.

Yangi Orlean

Jeyms Beard mukofoti sovrindori oshpaz Donald Link (Herbsaint, Cochon) tarvuzli gazpachoni jumbo qisqichbaqa va zaytun moyi bilan qovurilgan non bilan tayyorladi.

Feniks

Jeyms Beard mukofotiga sazovor bo'lgan oshpaz Kris Byanko (Pitseriya Bianko) Arizona shtatidagi garganelliga pomidor pasatasi va dudlangan rikotta bilan xizmat qildi.

Sietl

Jeyms Beard mukofotiga sazovor bo'lgan oshpaz Tayler Florensi Anderson Ranchning qo'zichog'ini gulkaram mussi, chilidan tayyorlangan murabbo va xirillagan shirinliklar bilan tayyorladi.

San-Fransisko

Jeyms Beard mukofotiga sazovor bo'lgan oshpaz Maykl Tusk (behi) Tierra Farm qalampir, tubetti va dudlangan qora cod bilan nohut vellutatasiga xizmat ko'rsatdi.


Coq au vin tovuq retsepti

Tarix: Coq Au Vin - Burgundiya taomlari va frantsuzlarning qulay taomlari hisoblanadi. Cuq au Vin uchun an'anaviy retsept tovuqni emas, balki xo'roz bo'lgan “Coq, ” ni o'z ichiga olgan. Ko'p retseptlar dastlab eski qushlar, xo'rozlar, kapon (jinssiz xo'roz) va eski tovuqlarni chaqirdi. Coq au Vin dastlab dehqonlar ovqati hisoblanar edi va dehqonlar qo'llarida bo'lganini qilishardi.

Retseptdagi qizil sharob lazzatni yashirish uchun emas, balki kislotalarning xo'rozning eski go'shtini parchalashiga yordam berish uchun ishlatilgan. Haqiqiy Au Vin aslida xo'rozning koni va sirka bilan mustahkamlangan qon bilan ishlangan, bu qonning ivishiga yordam beradi.

  • 2 1/2 dan 3 funtgacha qovurilgan tovuq, terisi yaxshilab quritilgan (men uning o'rniga terisiz va suyaksiz ko'krak va sonlarni ishlatardim)*
  • 4 untsiya oriq pastırma, qalin kesilgan
  • 2 osh qoshiq zaytun moyi
  • Tuz va qalampir
  • 1/4 chashka konyak
  • 2 stakan qizil sharob (Pinot Noir, Burgundiya, Beaujolais yoki Chianti) **
  • 2 stakan tovuq go'shti (uy qurilishi yoki past natriyli do'kon)
  • 1 osh qoshiq pomidor pastasi
  • 2 chinnigullar sarimsoq, maydalangan yoki maydalangan
  • 1 dafna yaprog'i
  • 1/4 choy qoshiq kekik
  • 3 osh qoshiq ko'p maqsadli un
  • 2 osh qoshiq sariyog ', yumshatilgan
  • Petrushka novdalari (bezak uchun)
  • 12 dan 24 tagacha mayda oq piyoz, tozalangan (yoki mayda muzlatilgan tozalangan xom piyoz ishlatmoqchi bo'lsangiz, bu miqdorni ikki baravar ko'paytiring) ***
  • 1 dan 2 osh qoshiq zaytun moyi
  • Ta'mga ko'ra tuz
  • 1/2 funtli qo'ziqorinlar, yangi yuvilgan, yaxshilab quritilgan, mayda bo'lsa, butun holda qoldirilgan, katta bo'laklarga bo'laklangan yoki bo'laklarga bo'lingan
  • 1 osh qoshiq sariyog '
  • 1/2 osh qoshiq zaytun moyi

Tovuqni sochiq bilan yaxshilab quriting. Tovuqni tuz va qalampir bilan bir chetga surib qo'ying.

Bekonning qobig'ini olib tashlang va cho'chqa go'shtini kesib oling (uzunligi 1/4 dyuym va uzunligi 1 dyuymli to'rtburchaklar). Kastryulda cho'chqa go'shti tayoqchalarini 2 litr suvda 10 daqiqa qaynatib oling, issiqdan olib tashlang, to'kib tashlang, sovuq suvda yuving va quriting.

Katta og'ir qovurilgan idishda, kastryulchada yoki elektr idishda, o'rtacha olovda, zaytun moyini o'rtacha qizib ketguncha qizdiring. Cho'chqa go'shti qo'shing va engil qizarguncha sekin qovuring. Bekonni yon piyola ichiga olib tashlang. Tovuq bo'laklarini issiq yog'ga soling (idishga solmang) va har tomondan jigarrang. Bekonni skovorodkaga qaytaring, panani yoping va 10 daqiqa davomida sekin pishirib, tovuqni bir marta aylantiring.

Tovuqni qovurgandan so'ng, panani oching, konyakni quying. Yonayotgan gugurt bilan olov yoqing. Spirtli ichimliklarni yondirish uchun panani qopqog'i bilan o'chirish uchun tutqichidan aylanadigan panani bir daqiqa olovga qo'ying.

Qizil sharobni panga quying va tovuq bo'laklarini to'liq yopish uchun etarlicha tovuq suvi qo'shing. Tomat pastasi, sarimsoq, dafna yaprog'i va kekikni aralashtiring. Suyuqlikni qaynab turgan holga keltiring, so'ngra panani yoping va taxminan 30 daqiqa davomida yoki tovuq go'shti yumshoq bo'lgunga qadar vilkalar yoki tez o'qiladigan go'sht termometrida ichki harorat 165 daraja F ni qayd etguncha qaynatib oling.

Tovuq pishirayotganda, jigarrang piyoz va qo'ziqorinni tayyorlang (quyidagi retseptga qarang).

Tovuq pishirishni tugatgandan so'ng, idishdan idishga olib tashlang, pishirish suyuqligini panada qoldiring. Issiqlikni yuqori darajaga ko'taring va pishirish suyuqligini taxminan 2 stakan suyuqlik qolguncha tez qaynatib oling.

Suyuqlik qaynayotganda, kichkina idishda, 3 osh qoshiq un va 2 osh qoshiq yumshatilgan sariyog'ni bir hil massaga aralashtiring, un/sariyog 'aralashmasini taxminan 2 stakan issiq pishirish suyuqligiga ko'pirtiring. Sos qalinlashguncha bir yoki ikki daqiqa qaynatib oling va aralashtiring (natijada qoshiqni engil surtish uchun qalin sos bo'ladi - tovuq va sabzavotlarni ozgina qoplash uchun etarlicha qalin). Agar sous juda yupqa bo'lsa, unda konsentratsiya qilish uchun tezda qaynatib oling, agar sous juda qalin bo'lsa, qo'shimcha qoshiq tovuq go'shti bilan suyultiring. Oxirgi sousni tatib ko'ring, agar kerak bo'lsa, ko'proq tuz va qalampir qo'shing.

Xizmat qilishdan oldin piyoz va qo'ziqorinlarni qayta qizdiring (agar kerak bo'lsa).

Saqlash: Tovuq endi oxirgi isitishga tayyor, lekin uni sousda soviguncha bir chetga surib qo'yish mumkin, keyin qopqog'ini yopib 1-2 kun davomida muzlatib qo'yish mumkin. Qayta qizdirish uchun past olovda sekin, qopqog'ida pishiring. Tovuqni har 2 daqiqada yaxshilab qizdirilguncha pishiring va aylantiring (6 dan 8 minutgacha). ESLATMA: bu vaqtda tovuqni haddan tashqari pishirmang.

Darhol xizmat qilish uchun: Xizmat qilishdan biroz oldin, sousni va pishirilgan tovuqni qaynab turgan holga keltiring, qopqog'ini yoping va 4-5 daqiqa davomida sekin qaynatib oling, tovuq issiq bo'lguncha.

Hizmat qilmoq: Qovurilgan idishdan xizmat qiling yoki tovuqni katta idishga joylashtiring. Sosni tovuq ustiga to'kib tashlang. Qovurilgan piyozni tovuqning bir tomoniga, qo'ziqorinni boshqa tomoniga joylashtiring. Maydanoz novdalari bilan bezang. Maydanozli kartoshka, guruch yoki noodle bilan sariyog'li yashil no'xat yoki yashil salat issiq frantsuz noni va tovuqni tayyorlashda ishlatgan qizil sharob bilan birga keling. QAYD: Bu taom an'anaviy ravishda keng tuxumli makaron bilan beriladi.

Tovuq pishirilayotganda piyozni qaynoq suvga soling, suvni yana qaynatib oling va 1 daqiqa qaynatib oling. Issiqlikdan olib tashlang va to'kib tashlang. Piyozni muzli suvda sovutib oling. Har bir piyozning ikki uchini (ildiz va ildiz uchlarini) oldiring, yaxshilab tozalang va kichik pichoq bilan ildiz uchida chuqur xochni teshib qo'ying (pishirish paytida piyozni to'liq saqlab qolish uchun).

O'rta olovda katta qovurilgan idishda, zaytun moyini qizdiring, qovurilgan piyoz qo'shing va bir necha daqiqa davomida engil qizarguncha qovuring (bu to'q jigarrang bo'ladi). Piyozning yarmigacha suv qo'shing va 1/4 dan 1/2 choy qoshiq tuz qo'shing. Qopqoqni yoping va 25-30 daqiqa davomida yoki piyoz yumshoq bo'lguncha sekin pichoq bilan teshganda qaynatib oling.

QAYD: Piyozni oldindan pishirib, chetga surib, keyin kerak bo'lganda yana qizdirish mumkin. Xizmat qilishdan oldin ta'mga ko'ra mavsum.

Qo'ziqorinlarni tayyorlang. O'rta olovda katta qovurilgan idishda, qaynab turgan paytda sariyog 'va zaytun moyini qizdiring, qo'ziqorinni to'kib tashlang va 4-5 daqiqa davomida yoki engil qizarguncha yuqori olovda qovuring. Issiqlikdan olib tashlang.

QAYD: Qo'ziqorinlarni oldindan pishirib, bir chetga surib, keyin kerak bo'lganda yana qizdirish mumkin. Xizmat qilishdan oldin ta'mga ko'ra mavsum.

* AQSh Qishloq xo'jaligi vazirligi, shuningdek Buyuk Britaniyadagi va boshqa joylardagi oziq -ovqat agentliklari parranda go'shtini yuvmaslik haqida maslahat beradi. Tovuqni yuvish ko'p bakteriyalarni olib tashlamaydi va o'ldirmaydi, va lavabonun atrofiga suv sepilishi tovuq go'shtida topilgan bakteriyalarni tarqatishi mumkin. Parrandachilikni 165 darajagacha pishirish ovqatdan yuqadigan kasalliklarning eng ko'p uchraydigan aybdorlarini samarali tarzda yo'q qiladi.

** Cabernet kabi qalin, qattiq emanli qizil sharob navlaridan saqlaning.

*** Agar muzlatilgan yoki yangi marvarid piyozi bo'lmasa, 1/2 dyuymli bo'laklarga bo'lingan bitta katta piyozni almashtiring. (Qovurilgan marvarid piyozidan foydalanmang, bu shilimshiq bo'lib, sousga parchalanadi.)

/> Men ko'plab o'quvchilarga qaysi ovqat/go'sht termometrini yoqtirishimni va pishirish va pishirishda ishlatishni so'rashadi. Men, shaxsan, Thermapen termometridan foydalanaman. Dastlab professional foydalanish uchun mo'ljallangan Super-Fast Thermapen termometrini butun dunyodagi oshpazlar ishlatishadi. Men o'z veb -saytimda faqat o'zim yoqtirgan va muntazam ishlatadigan bir nechta mahsulotni tasdiqlayman.


Tovuq retsepti

Tarix: Coq Au Vin - Burgundiya taomlari va frantsuzlarning qulay taomlari hisoblanadi. Cuq au Vin uchun an'anaviy retsept tovuqni emas, balki xo'roz bo'lgan “Coq, ” ni o'z ichiga olgan. Ko'p retseptlar dastlab eski qushlar, xo'rozlar, kapon (jinssiz xo'roz) va eski tovuqlarni chaqirdi. Coq au Vin dastlab dehqonlar ovqati hisoblanar edi va dehqonlar qo'llarida bo'lganini qilishardi.

Retseptdagi qizil sharob lazzatni niqoblash uchun emas, balki kislotalarning xo'rozning eski go'shtini parchalashiga yordam berish uchun ishlatilgan. Haqiqiy Au Vin aslida xo'rozning koni va sirka bilan mustahkamlangan qon bilan ishlangan, bu qonning ivishiga yordam beradi.

  • 2 1/2 dan 3 funtgacha qovurilgan tovuq, terisi yaxshilab quritilgan (men uning o'rniga terisiz va suyaksiz ko'krak va sonlarni ishlatardim)*
  • 4 untsiya oriq pastırma, qalin kesilgan
  • 2 osh qoshiq zaytun moyi
  • Tuz va qalampir
  • 1/4 chashka konyak
  • 2 stakan qizil sharob (Pinot Noir, Burgundiya, Beaujolais yoki Chianti) **
  • 2 stakan tovuq go'shti (uy qurilishi yoki past natriyli do'kon)
  • 1 osh qoshiq pomidor pastasi
  • 2 chinnigullar sarimsoq, maydalangan yoki maydalangan
  • 1 dafna yaprog'i
  • 1/4 choy qoshiq kekik
  • 3 osh qoshiq ko'p maqsadli un
  • 2 osh qoshiq sariyog ', yumshatilgan
  • Petrushka novdalari (bezak uchun)
  • 12 dan 24 tagacha mayda oq piyoz, tozalangan (yoki mayda muzlatilgan tozalangan xom piyoz ishlatmoqchi bo'lsangiz, bu miqdorni ikki baravar ko'paytiring) ***
  • 1 dan 2 osh qoshiq zaytun moyi
  • Ta'mga ko'ra tuz
  • 1/2 funtli qo'ziqorinlar, yangi yuvilgan, yaxshilab quritilgan, mayda bo'lsa, butun holda qoldirilgan, katta bo'laklarga bo'laklangan yoki bo'laklarga bo'lingan
  • 1 osh qoshiq sariyog '
  • 1/2 osh qoshiq zaytun moyi

Tovuqni sochiq bilan yaxshilab quriting. Tovuqni tuz va qalampir bilan bir chetga surib qo'ying.

Bekonning qobig'ini olib tashlang va cho'chqa go'shtini kesib oling (uzunligi 1/4 dyuym va uzunligi 1 dyuymli to'rtburchaklar). Kastryulda cho'chqa go'shti tayoqchalarini 2 litr suvda 10 daqiqa qaynatib oling, issiqdan olib tashlang, to'kib tashlang, sovuq suvda yuving va quriting.

Katta og'ir qovurilgan idishda, kastryulchada yoki elektr idishda, o'rtacha olovda, zaytun moyini o'rtacha qizib ketguncha qizdiring. Bekonni qo'shing va engil qizarguncha sekin qovuring. Bekonni yon piyola ichiga olib tashlang. Tovuq bo'laklarini issiq yog'ga soling (idishga solmang) va har tomondan jigarrang. Bekonni skovorodkaga qaytaring, panani yoping va 10 daqiqa davomida sekin pishirib, tovuqni bir marta aylantiring.

Tovuqni qovurgandan so'ng, panani oching, konyakni quying. Yonayotgan gugurt bilan olov yoqing. Spirtli ichimliklarni yondirish uchun panani qopqog'i bilan o'chirish uchun tutqichidan aylanadigan panani bir daqiqa olovga qo'ying.

Qizil sharobni panga quying va tovuq bo'laklarini to'liq yopish uchun etarlicha tovuq suvi qo'shing. Tomat pastasi, sarimsoq, dafna yaprog'i va kekikni aralashtiring. Suyuqlikni qaynab turgan holga keltiring, so'ngra panani yoping va taxminan 30 daqiqa davomida yoki tovuq go'shti yumshoq bo'lgunga qadar vilkalar yoki tez o'qiladigan go'sht termometrida ichki harorat 165 daraja F ni qayd etguncha qaynatib oling.

Tovuq pishirayotganda, jigarrang piyoz va qo'ziqorinni tayyorlang (quyidagi retseptga qarang).

Tovuq pishirishni tugatgandan so'ng, idishdan idishga olib tashlang, pishirish suyuqligini panada qoldiring. Issiqlikni yuqori darajaga ko'taring va pishirish suyuqligini taxminan 2 stakan suyuqlik qolguncha tez qaynatib oling.

Suyuqlik qaynayotganda, kichkina idishda, 3 osh qoshiq un va 2 osh qoshiq yumshatilgan sariyog'ni bir hil massaga aralashtiring, un/sariyog 'aralashmasini taxminan 2 stakan issiq pishirish suyuqligiga ko'pirtiring. Sos qalinlashguncha bir yoki ikki daqiqa qaynatib oling va aralashtiring (natijada qoshiqni engil surtish uchun qalin sos bo'ladi - tovuq va sabzavotlarni ozgina qoplash uchun etarlicha qalin). Agar sous juda yupqa bo'lsa, unda konsentratsiya qilish uchun tezda qaynatib oling, agar sous juda qalin bo'lsa, qo'shimcha qoshiq tovuq go'shti bilan suyultiring. Oxirgi sousni tatib ko'ring, agar kerak bo'lsa, ko'proq tuz va qalampir qo'shing.

Xizmat qilishdan oldin piyoz va qo'ziqorinlarni qayta qizdiring (agar kerak bo'lsa).

Saqlash: Tovuq endi oxirgi isitishga tayyor, lekin uni sousda soviguncha bir chetga surib qo'yish mumkin, keyin qopqog'ini yopib 1-2 kun davomida muzlatib qo'yish mumkin. Qayta qizdirish uchun sekin olovda qopqoq ostida yopiladi. Tovuqni har 2 daqiqada yaxshilab qizdirilguncha pishiring va aylantiring (6 dan 8 minutgacha). ESLATMA: bu vaqtda tovuqni haddan tashqari pishirmang.

Darhol xizmat qilish uchun: Xizmat qilishdan biroz oldin, sousni va pishirilgan tovuqni qaynab turgan holga keltiring, qopqog'ini yoping va 4-5 daqiqa davomida sekin qaynatib oling, tovuq issiq bo'lguncha.

Hizmat qilmoq: Qovurilgan idishdan xizmat qiling yoki tovuqni katta idishga joylashtiring. Sosni tovuq ustiga to'kib tashlang. Qovurilgan piyozni tovuqning bir tomoniga, qo'ziqorinni boshqa tomoniga joylashtiring. Maydanoz novdalari bilan bezang. Maydanozli kartoshka, guruch yoki noodle bilan sariyog'li yashil no'xat yoki yashil salat issiq frantsuz noni va tovuqni tayyorlashda ishlatgan qizil sharob bilan birga keling. QAYD: Bu taom an'anaviy ravishda keng tuxumli makaron bilan beriladi.

Tovuq pishirayotganda piyozni qaynoq suvga soling, suvni yana qaynatib oling va 1 daqiqa qaynatib oling. Issiqlikdan olib tashlang va to'kib tashlang. Piyozni muzli suvda sovutib oling. Har bir piyozning ikki uchini (ildiz va ildiz uchlarini) oldiring, yaxshilab tozalang va kichik pichoq bilan ildiz uchida chuqur xochni teshib qo'ying (pishirish paytida piyozni to'liq saqlab qolish uchun).

O'rta olovda katta qovurilgan idishda, zaytun moyini qizdiring, qovurilgan piyoz qo'shing va bir necha daqiqa davomida engil qizarguncha qovuring (bu to'q jigarrang bo'ladi). Piyozning yarmigacha suv qo'shing va 1/4 dan 1/2 choy qoshiq tuz qo'shing. Qopqoqni yoping va 25-30 daqiqa davomida yoki piyoz yumshoq bo'lguncha sekin pichoq bilan teshganda qaynatib oling.

QAYD: Piyozni oldindan pishirib, chetga surib, keyin kerak bo'lganda yana qizdirish mumkin. Xizmat qilishdan oldin ta'mga ko'ra mavsum.

Qo'ziqorinlarni tayyorlang. O'rta olovda katta qovurilgan idishda, qaynab turgan paytda sariyog 'va zaytun moyini qizdiring, qo'ziqorinni to'kib tashlang va 4-5 daqiqa davomida yoki engil qizarguncha yuqori olovda qovuring. Issiqlikdan olib tashlang.

QAYD: Qo'ziqorinlarni oldindan pishirib, bir chetga surib, keyin kerak bo'lganda yana qizdirish mumkin. Xizmat qilishdan oldin ta'mga ko'ra mavsum.

* AQSh Qishloq xo'jaligi vazirligi, shuningdek Buyuk Britaniyadagi va boshqa joylardagi oziq -ovqat agentliklari parranda go'shtini yuvishdan saqlanishni maslahat berishadi. Tovuqni yuvish ko'p bakteriyalarni olib tashlamaydi va o'ldirmaydi, va lavabonun atrofiga suv sepilishi tovuq go'shtida topilgan bakteriyalarni tarqatishi mumkin. Parrandachilikni 165 darajagacha pishirish ovqatdan yuqadigan kasalliklarning eng ko'p uchraydigan aybdorlarini samarali tarzda yo'q qiladi.

** Cabernet kabi qalin, qattiq emanli qizil sharob navlaridan saqlaning.

*** Agar muzlatilgan yoki yangi marvarid piyozi bo'lmasa, 1/2 dyuymli bo'laklarga bo'lingan bitta katta piyozni almashtiring. (Qovurilgan marvarid piyozidan foydalanmang, u shilimshiq bo'lib, sousga parchalanadi.)

/> Men ko'plab o'quvchilarga qaysi ovqat/go'sht termometrini yoqtirishimni va pishirish va pishirishda ishlatishni so'rashadi. Men, shaxsan, Thermapen termometridan foydalanaman. Dastlab professional foydalanish uchun mo'ljallangan Super-Fast Thermapen termometrini butun dunyodagi oshpazlar ishlatishadi. Men o'z veb -saytimda faqat o'zim yoqtirgan va muntazam ishlatadigan bir nechta mahsulotni tasdiqlayman.


Coq au vin tovuq retsepti

Tarix: Coq Au Vin - Burgundiya taomlari va frantsuzlarning qulay taomlari hisoblanadi. Cuq au Vin uchun an'anaviy retsept tovuqni emas, balki xo'roz bo'lgan “Coq, ” ni o'z ichiga olgan. Ko'p retseptlar dastlab eski qushlar, xo'rozlar, kapon (jinssiz xo'roz) va eski tovuqlarni chaqirdi. Coq au Vin dastlab dehqonlar ovqati hisoblanar edi va dehqonlar qo'llarida bo'lganini qilishardi.

Retseptdagi qizil sharob lazzatni yashirish uchun emas, balki kislotalarning xo'rozning eski go'shtini parchalashiga yordam berish uchun ishlatilgan. Haqiqiy Au Vin aslida xo'rozning koni va sirka bilan mustahkamlangan qon bilan ishlangan, bu qonning ivishiga yordam beradi.

  • 2 1/2 dan 3 funtgacha qovurilgan tovuq, terisi yaxshilab quritilgan (men uning o'rniga terisiz va suyaksiz ko'krak va sonlarni ishlatardim)*
  • 4 untsiya oriq pastırma, qalin kesilgan
  • 2 osh qoshiq zaytun moyi
  • Tuz va qalampir
  • 1/4 chashka konyak
  • 2 stakan qizil sharob (Pinot Noir, Burgundiya, Beaujolais yoki Chianti) **
  • 2 stakan tovuq go'shti (uy qurilishi yoki past natriyli do'kon)
  • 1 osh qoshiq pomidor pastasi
  • 2 chinnigullar sarimsoq, maydalangan yoki maydalangan
  • 1 dafna yaprog'i
  • 1/4 choy qoshiq kekik
  • 3 osh qoshiq ko'p maqsadli un
  • 2 osh qoshiq sariyog ', yumshatilgan
  • Petrushka novdalari (bezak uchun)
  • 12 dan 24 tagacha mayda oq piyoz, tozalangan (yoki mayda muzlatilgan tozalangan xom piyoz ishlatmoqchi bo'lsangiz, bu miqdorni ikki baravar ko'paytiring) ***
  • 1 dan 2 osh qoshiq zaytun moyi
  • Ta'mga ko'ra tuz
  • 1/2 funtli qo'ziqorinlar, yangi yuvilgan, yaxshilab quritilgan, mayda bo'lsa, butun holda qoldirilgan, katta bo'laklarga bo'laklangan yoki bo'laklarga bo'lingan
  • 1 osh qoshiq sariyog '
  • 1/2 osh qoshiq zaytun moyi

Tovuqni sochiq bilan yaxshilab quriting. Tovuqni tuz va qalampir bilan bir chetga surib qo'ying.

Bekonning qobig'ini olib tashlang va cho'chqa go'shtini kesib oling (uzunligi 1/4 dyuym va uzunligi 1 dyuymli to'rtburchaklar). Kastryulda cho'chqa go'shti tayoqchalarini 2 litr suvda 10 daqiqa qaynatib oling, issiqdan olib tashlang, to'kib tashlang, sovuq suvda yuving va quriting.

Katta og'ir qovurilgan idishda, kastryulchada yoki elektr idishda o'rta olovda zaytun moyini o'rtacha darajada qizdiring. Cho'chqa go'shti qo'shing va engil qizarguncha sekin qovuring. Bekonni yon piyola ichiga olib tashlang. Tovuq bo'laklarini issiq yog'ga soling (idishga solmang) va har tomondan jigarrang. Bekonni skovorodkaga qaytaring, panani yoping va 10 daqiqa davomida sekin pishirib, tovuqni bir marta aylantiring.

Tovuqni qovurgandan so'ng, panani oching, konyakni quying. Yonayotgan gugurt bilan olov yoqing. Spirtli ichimliklarni yondirish uchun panani qopqog'i bilan o'chirish uchun tutqichidan aylanadigan panani bir daqiqa olovga qo'ying.

Qizil sharobni panga to'kib tashlang va tovuq bo'laklarini to'liq yopish uchun etarlicha tovuq suvi qo'shing. Tomat pastasi, sarimsoq, dafna yaprog'i va kekikni aralashtiring. Suyuqlikni qaynab turgan holga keltiring, so'ngra panani yoping va taxminan 30 daqiqa davomida yoki tovuq go'shti yumshoq bo'lgunga qadar vilkalar yoki tez o'qiladigan go'sht termometrida ichki harorat 165 daraja F ni qayd etguncha pishiring.

Tovuq pishirayotganda, jigarrang piyoz va qo'ziqorinni tayyorlang (quyidagi retseptga qarang).

Tovuq pishirishni tugatgandan so'ng, idishdan idishga olib tashlang, pishirish suyuqligini panada qoldiring. Issiqlikni yuqori darajaga ko'taring va pishirish suyuqligini taxminan 2 stakan suyuqlik qolguncha tez qaynatib oling.

Suyuqlik qaynayotganda, kichkina idishda, 3 osh qoshiq un va 2 osh qoshiq yumshatilgan sariyog'ni bir hil massaga aralashtiring, un/sariyog 'aralashmasini taxminan 2 stakan issiq pishirish suyuqligiga ko'pirtiring. Sos qalinlashguncha bir yoki ikki daqiqa qaynatib oling va aralashtiring (natijada qoshiqni engil surtish uchun qalin sos bo'ladi - tovuq va sabzavotlarni ozgina qoplash uchun etarlicha qalin). Agar sous juda yupqa bo'lsa, unda konsentratsiya qilish uchun tez qaynatib oling, agar sous juda qalin bo'lsa, qo'shimcha qoshiq tovuq go'shti bilan suyultiring. Oxirgi sousni tatib ko'ring, agar kerak bo'lsa, ko'proq tuz va qalampir qo'shing.

Xizmat qilishdan oldin piyoz va qo'ziqorinlarni qayta qizdiring (agar kerak bo'lsa).

Saqlash: Tovuq endi oxirgi isitishga tayyor, lekin uni sousda soviguncha bir chetga surib qo'yish mumkin, keyin qopqog'ini yopib 1-2 kun davomida muzlatib qo'yish mumkin. Qayta qizdirish uchun sekin olovda qopqoq ostida yopiladi. Tovuqni har 2 daqiqada yaxshilab qizdirilguncha pishiring va aylantiring (6 dan 8 minutgacha). ESLATMA: bu vaqtda tovuqni haddan tashqari pishirmang.

Darhol xizmat qilish uchun: Xizmat qilishdan biroz oldin, sousni va pishirilgan tovuqni qaynab turgan holga keltiring, qopqog'ini yoping va 4-5 daqiqa davomida sekin qaynatib oling, tovuq issiq bo'lguncha.

Hizmat qilmoq: Qovurilgan idishdan xizmat qiling yoki tovuqni katta idishga joylashtiring. Sosni tovuq ustiga to'kib tashlang. Qovurilgan piyozni tovuqning bir tomoniga, qo'ziqorinlarni boshqa tomonga joylashtiring. Maydanoz novdalari bilan bezang. Maydanozli kartoshka, guruch yoki noodle bilan sariyog'li yashil no'xat yoki yashil salat issiq frantsuz noni va tovuqni tayyorlashda ishlatgan qizil sharob bilan birga keling. QAYD: Bu taom an'anaviy ravishda keng tuxumli makaron bilan beriladi.

Tovuq pishirilayotganda piyozni qaynoq suvga soling, suvni yana qaynatib oling va 1 daqiqa qaynatib oling. Issiqlikdan olib tashlang va to'kib tashlang. Piyozni muzli suvda sovutib oling. Har bir piyozning ikki uchini (ildiz va ildiz uchlarini) oldiring, yaxshilab tozalang va kichik pichoq bilan ildiz uchida chuqur xochni teshib qo'ying (pishirish paytida piyozni to'liq saqlab qolish uchun).

O'rta olovda katta qovurilgan idishda, zaytun moyini qizdiring, qovurilgan piyoz qo'shing va bir necha daqiqa davomida engil qizarguncha qovuring (bu to'q jigarrang bo'ladi). Piyozning yarmigacha suv qo'shing va 1/4 dan 1/2 choy qoshiq tuz qo'shing. Qopqoqni yoping va 25-30 daqiqa davomida yoki pichoq bilan teshganda piyoz mayin bo'lguncha sekin pishiring.

QAYD: Piyozni oldindan pishirib, chetga surib, keyin kerak bo'lganda yana qizdirish mumkin. Xizmat qilishdan oldin ta'mga ko'ra mavsum.

Qo'ziqorinlarni tayyorlang. O'rta olovda katta qovurilgan idishda, qaynab turgan paytda sariyog 'va zaytun moyini qizdiring, qo'ziqorinni to'kib tashlang va 4-5 daqiqa davomida yoki engil qizarguncha yuqori olovda qovuring. Issiqlikdan olib tashlang.

QAYD: Qo'ziqorinlarni oldindan pishirib, bir chetga surib, keyin kerak bo'lganda yana qizdirish mumkin. Xizmat qilishdan oldin ta'mga ko'ra mavsum.

* AQSh Qishloq xo'jaligi vazirligi, shuningdek Buyuk Britaniyadagi va boshqa joylardagi oziq -ovqat agentliklari parranda go'shtini yuvmaslik haqida maslahat beradi. Tovuqni yuvish ko'p bakteriyalarni olib tashlamaydi va o'ldirmaydi, va lavabonun atrofiga suv sepilishi tovuq go'shtida topilgan bakteriyalarni tarqatishi mumkin. Parrandachilikni 165 darajagacha pishirish ovqatdan yuqadigan kasalliklarning eng ko'p uchraydigan aybdorlarini samarali tarzda yo'q qiladi.

** Cabernet kabi qalin, qattiq emanli qizil sharob navlaridan saqlaning.

*** Agar muzlatilgan yoki yangi marvarid piyozi bo'lmasa, 1/2 dyuymli bo'laklarga bo'lingan bitta katta piyozni almashtiring. (Qovurilgan marvarid piyozidan foydalanmang, u shilimshiq bo'lib, sousga parchalanadi.)

/> Men ko'plab o'quvchilarga qaysi ovqat/go'sht termometrini yoqtirishimni va pishirish va pishirishda ishlatishni so'rashadi. Men, shaxsan, Thermapen termometridan foydalanaman. Dastlab professional foydalanish uchun mo'ljallangan Super-Fast Thermapen termometrini butun dunyodagi oshpazlar ishlatishadi. Men o'z veb -saytimda faqat o'zim yoqtirgan va muntazam ishlatadigan bir nechta mahsulotni tasdiqlayman.


Tovuq retsepti

Tarix: Coq Au Vin - Burgundiya taomlari va frantsuzlarning qulay taomlari hisoblanadi. Cuq au Vin uchun an'anaviy retsept tovuqni emas, balki xo'roz bo'lgan “Coq, ” ni o'z ichiga olgan. Ko'p retseptlar dastlab eski qushlar, xo'rozlar, kapon (jinssiz xo'roz) va eski tovuqlarni chaqirdi. Coq au Vin dastlab dehqonlar ovqati hisoblanar edi va dehqonlar qo'llarida bo'lganini qilishardi.

Retseptdagi qizil sharob lazzatni niqoblash uchun emas, balki kislotalarning xo'rozning eski go'shtini parchalashiga yordam berish uchun ishlatilgan. Haqiqiy Au Vin aslida xo'rozning koni va sirka bilan mustahkamlangan qon bilan ishlangan, bu qonning ivishiga yordam beradi.

  • 2 1/2 dan 3 funtgacha tovuq, qovurilgan va yaxshilab quritilgan (men terisiz va suyaksiz ko'krak va sonlarni ishlatardim)*
  • 4 untsiya oriq pastırma, qalin kesilgan
  • 2 osh qoshiq zaytun moyi
  • Tuz va qalampir
  • 1/4 chashka konyak
  • 2 stakan qizil sharob (Pinot Noir, Burgundiya, Beaujolais yoki Chianti) **
  • 2 stakan tovuq go'shti (uy qurilishi yoki past natriyli do'kon)
  • 1 osh qoshiq pomidor pastasi
  • 2 chinnigullar sarimsoq, maydalangan yoki maydalangan
  • 1 dafna yaprog'i
  • 1/4 choy qoshiq kekik
  • 3 osh qoshiq ko'p maqsadli un
  • 2 osh qoshiq sariyog ', yumshatilgan
  • Petrushka novdalari (bezak uchun)
  • 12 dan 24 gacha mayda oq piyoz, tozalangan (yoki mayda muzlatilgan tozalangan xom piyozdan foydalanmoqchi bo'lsangiz, bu miqdorni ikki barobar ko'paytiring) ***
  • 1 dan 2 osh qoshiq zaytun moyi
  • Ta'mga ko'ra tuz
  • 1/2 funtli qo'ziqorinlar, yangi yuvilgan, yaxshilab quritilgan, mayda bo'lsa, butun holda qoldirilgan, katta bo'laklarga bo'laklangan yoki bo'laklarga bo'lingan
  • 1 osh qoshiq sariyog '
  • 1/2 osh qoshiq zaytun moyi

Tovuqni sochiq bilan yaxshilab quriting. Tovuqni tuz va qalampir bilan bir chetga surib qo'ying.

Bekonning qobig'ini olib tashlang va cho'chqa go'shtini kesib oling (uzunligi 1/4 dyuym va uzunligi 1 dyuymli to'rtburchaklar). Kastryulda cho'chqa go'shti tayoqchalarini 2 litr suvda 10 daqiqa qaynatib oling, issiqdan olib tashlang, to'kib tashlang, sovuq suvda yuving va quriting.

Katta og'ir qovurilgan idishda, kastryulchada yoki elektr idishda, o'rtacha olovda, zaytun moyini o'rtacha qizib ketguncha qizdiring. Bekonni qo'shing va engil qizarguncha sekin qovuring. Bekonni yon piyola ichiga olib tashlang. Tovuq bo'laklarini issiq yog'ga soling (idishga solmang) va har tomondan jigarrang. Bekonni skovorodkaga qaytaring, panani yoping va 10 daqiqa davomida sekin pishirib, tovuqni bir marta aylantiring.

Tovuqni qovurgandan so'ng, panani oching, konyakni quying. Yonayotgan gugurt bilan olov yoqing. Spirtli ichimliklarni yondirish uchun panani qopqog'i bilan o'chirish uchun tutqichidan aylanadigan panani bir daqiqa olovga qo'ying.

Qizil sharobni panga quying va tovuq bo'laklarini to'liq yopish uchun etarlicha tovuq suvi qo'shing. Tomat pastasi, sarimsoq, dafna yaprog'i va kekikni aralashtiring. Suyuqlikni qaynab turgan holga keltiring, so'ngra panani yoping va taxminan 30 daqiqa davomida yoki tovuq go'shti yumshoq bo'lgunga qadar vilkalar yoki tez o'qiladigan go'sht termometrida ichki harorat 165 daraja F ni qayd etguncha pishiring.

Tovuq pishirayotganda, jigarrang piyoz va qo'ziqorinni tayyorlang (quyidagi retseptga qarang).

Tovuq pishirishni tugatgandan so'ng, idishdan idishga olib tashlang, pishirish suyuqligini panada qoldiring. Issiqlikni yuqori darajaga ko'taring va pishirish suyuqligini taxminan 2 stakan suyuqlik qolguncha tez qaynatib oling.

Suyuqlik qaynayotganda, kichkina idishda, 3 osh qoshiq un va 2 osh qoshiq yumshatilgan sariyog'ni bir hil massaga aralashtiring, un/sariyog 'aralashmasini taxminan 2 stakan issiq pishirish suyuqligiga ko'pirtiring. Sos qalinlashguncha bir yoki ikki daqiqa qaynatib oling va aralashtiring (natijada qoshiqni engil surtish uchun qalin sos bo'ladi - tovuq va sabzavotlarni ozgina qoplash uchun etarlicha qalin). Agar sous juda yupqa bo'lsa, unda konsentratsiya qilish uchun tez qaynatib oling, agar sous juda qalin bo'lsa, qo'shimcha qoshiq tovuq go'shti bilan suyultiring. Oxirgi sousni tatib ko'ring, agar kerak bo'lsa, ko'proq tuz va qalampir qo'shing.

Xizmat qilishdan oldin piyoz va qo'ziqorinlarni qayta qizdiring (agar kerak bo'lsa).

Saqlash: Tovuq endi oxirgi isitishga tayyor, lekin uni sousda soviguncha bir chetga surib qo'yish mumkin, keyin qopqog'ini yopib 1-2 kun davomida muzlatib qo'yish mumkin. Qayta qizdirish uchun past olovda sekin, qopqog'ida pishiring. Tovuqni har 2 daqiqada yaxshilab qizdirilguncha pishiring va aylantiring (6 dan 8 minutgacha). ESLATMA: bu vaqtda tovuqni haddan tashqari pishirmang.

Darhol xizmat qilish uchun: Xizmat qilishdan biroz oldin, sousni va pishirilgan tovuqni qaynab turgan holga keltiring, qopqog'ini yoping va 4-5 daqiqa davomida sekin qaynatib oling, tovuq issiq bo'lguncha.

Hizmat qilmoq: Qovurilgan idishdan xizmat qiling yoki tovuqni katta idishga joylashtiring. Sosni tovuq ustiga to'kib tashlang. Qovurilgan piyozni tovuqning bir tomoniga, qo'ziqorinni boshqa tomoniga joylashtiring. Maydanoz novdalari bilan bezang. Maydanozli kartoshka, guruch yoki noodle bilan sariyog'li yashil no'xat yoki yashil salat issiq frantsuz noni va tovuqni tayyorlashda ishlatgan qizil sharob bilan birga keling. QAYD: Bu taom an'anaviy ravishda keng tuxumli makaron bilan beriladi.

Tovuq pishirayotganda piyozni qaynoq suvga soling, suvni yana qaynatib oling va 1 daqiqa qaynatib oling. Issiqlikdan olib tashlang va to'kib tashlang. Piyozni muzli suvda sovutib oling. Har bir piyozning ikki uchini (ildiz va ildiz uchlarini) oldiring, yaxshilab tozalang va kichik pichoq bilan ildiz uchida chuqur xochni teshib qo'ying (pishirish paytida piyozni to'liq saqlab qolish uchun).

O'rta olovda katta qavrilgan idishda, zaytun moyini qizdiring, qovurilgan piyoz qo'shing va bir necha daqiqaga engil qizarguncha qovuring (bu yam -jigarrang bo'ladi). Piyozning yarmigacha suv qo'shing va 1/4 dan 1/2 choy qoshiq tuz qo'shing. Qopqoqni yoping va 25-30 daqiqa davomida yoki piyoz yumshoq bo'lguncha sekin pichoq bilan teshganda qaynatib oling.

QAYD: Piyozni oldindan pishirib, chetga surib, keyin kerak bo'lganda yana qizdirish mumkin. Xizmat qilishdan oldin ta'mga ko'ra mavsum.

Qo'ziqorinlarni tayyorlang. O'rta olovda katta qovurilgan idishda, qaynab turgan paytda sariyog 'va zaytun moyini qizdiring, qo'ziqorinlarni to'kib tashlang va 4-5 daqiqa davomida yoki engil qizarguncha yuqori olovda qovuring. Issiqlikdan olib tashlang.

QAYD: Qo'ziqorinlarni oldindan pishirib, bir chetga surib, keyin kerak bo'lganda yana qizdirish mumkin. Xizmat qilishdan oldin ta'mga ko'ra mavsum.

* AQSh Qishloq xo'jaligi vazirligi, shuningdek Buyuk Britaniyadagi va boshqa joylardagi oziq -ovqat agentliklari parranda go'shtini yuvishdan saqlanishni maslahat berishadi. Tovuqni yuvish ko'p bakteriyalarni olib tashlamaydi va o'ldirmaydi, lavabo atrofiga suv sepilishi esa tovuq go'shtida uchraydi. Parrandachilikni 165 darajagacha pishirish ovqatdan yuqadigan kasalliklarning eng ko'p uchraydigan aybdorlarini samarali tarzda yo'q qiladi.

** Cabernet kabi qalin, qattiq emanli qizil sharob navlaridan saqlaning.

*** Agar muzlatilgan yoki yangi marvarid piyozi bo'lmasa, 1/2 dyuymli bo'laklarga bo'lingan bitta katta piyozni almashtiring. (Qovurilgan marvarid piyozidan foydalanmang, bu shilimshiq bo'lib, sousga parchalanadi.)

/> Men ko'plab o'quvchilarga qaysi ovqat/go'sht termometrini yoqtirishimni va pishirish va pishirishda ishlatishni so'rashadi. Men, shaxsan, Thermapen termometridan foydalanaman. Dastlab professional foydalanish uchun mo'ljallangan Super-Fast Thermapen termometrini butun dunyodagi oshpazlar ishlatishadi. Men o'z veb -saytimda faqat o'zim yoqtirgan va muntazam ishlatadigan bir nechta mahsulotni tasdiqlayman.


Coq au vin tovuq retsepti

Tarix: Coq Au Vin - Burgundiya taomlari va frantsuzlarning qulay taomlari hisoblanadi. Cuq au Vin uchun an'anaviy retsept tovuqni emas, balki xo'roz bo'lgan “Coq, ” ni o'z ichiga olgan. Ko'p retseptlar dastlab eski qushlar, xo'rozlar, kapon (jinssiz xo'roz) va eski tovuqlarni chaqirdi. Coq au Vin dastlab dehqonlar ovqati hisoblanar edi va dehqonlar qo'llarida bo'lganini qilishardi.

Retseptdagi qizil sharob lazzatni niqoblash uchun emas, balki kislotalarning xo'rozning eski go'shtini parchalashiga yordam berish uchun ishlatilgan. Haqiqiy Au Vin aslida xo'rozning koni va sirka bilan mustahkamlangan qon bilan ishlangan, bu qonning ivishiga yordam beradi.

  • 2 1/2 dan 3 funtgacha qovurilgan tovuq, terisi yaxshilab quritilgan (men uning o'rniga terisiz va suyaksiz ko'krak va sonlarni ishlatardim)*
  • 4 untsiya oriq pastırma, qalin kesilgan
  • 2 osh qoshiq zaytun moyi
  • Tuz va qalampir
  • 1/4 chashka konyak
  • 2 stakan qizil sharob (Pinot Noir, Burgundiya, Beaujolais yoki Chianti) **
  • 2 stakan tovuq go'shti (uy qurilishi yoki past natriyli do'kon)
  • 1 osh qoshiq pomidor pastasi
  • 2 chinnigullar sarimsoq, maydalangan yoki maydalangan
  • 1 dafna yaprog'i
  • 1/4 choy qoshiq kekik
  • 3 osh qoshiq ko'p maqsadli un
  • 2 osh qoshiq sariyog ', yumshatilgan
  • Petrushka novdalari (bezak uchun)
  • 12 dan 24 tagacha mayda oq piyoz, tozalangan (yoki mayda muzlatilgan tozalangan xom piyoz ishlatmoqchi bo'lsangiz, bu miqdorni ikki baravar ko'paytiring) ***
  • 1 dan 2 osh qoshiq zaytun moyi
  • Ta'mga ko'ra tuz
  • 1/2 funtli qo'ziqorinlar, yangi yuvilgan, yaxshilab quritilgan, mayda bo'lsa, butun holda qoldirilgan, katta bo'laklarga bo'laklangan yoki bo'laklarga bo'lingan
  • 1 osh qoshiq sariyog '
  • 1/2 osh qoshiq zaytun moyi

Tovuqni sochiq bilan yaxshilab quriting. Tovuqni tuz va qalampir bilan bir chetga surib qo'ying.

Bekonning qobig'ini olib tashlang va cho'chqa go'shtini kesib oling (uzunligi 1/4 dyuym va uzunligi 1 dyuymli to'rtburchaklar). Kastryulda cho'chqa go'shti tayoqchalarini 2 litr suvda 10 daqiqa qaynatib oling, issiqdan olib tashlang, to'kib tashlang, sovuq suvda yuving va quriting.

Katta og'ir qovurilgan idishda, kastryulchada yoki elektr idishda, o'rtacha olovda, zaytun moyini o'rtacha qizib ketguncha qizdiring. Cho'chqa go'shti qo'shing va engil qizarguncha sekin qovuring. Bekonni yon piyola ichiga olib tashlang. Tovuq bo'laklarini issiq yog'ga soling (idishga solmang) va har tomondan jigarrang. Bekonni panga qaytaring, panani yoping va 10 daqiqa davomida sekin pishirib, tovuqni bir marta aylantiring.

Tovuqni qovurgandan so'ng, panani oching, konyakni quying. Yonayotgan gugurt bilan olov yoqing. Spirtli ichimliklarni yondirish uchun panani qopqog'i bilan o'chirish uchun tutqichidan aylanadigan panani bir daqiqa olovga qo'ying.

Qizil sharobni panga quying va tovuq bo'laklarini to'liq yopish uchun etarlicha tovuq suvi qo'shing. Tomat pastasi, sarimsoq, dafna yaprog'i va kekikni aralashtiring. Suyuqlikni qaynab turgan holga keltiring, so'ngra panani yoping va taxminan 30 daqiqa davomida yoki tovuq go'shti yumshoq bo'lgunga qadar vilkalar yoki tez o'qiladigan go'sht termometrida ichki harorat 165 daraja F ni qayd etguncha pishiring.

Tovuq pishirayotganda, jigarrang piyoz va qo'ziqorinni tayyorlang (quyidagi retseptga qarang).

Tovuq pishirishni tugatgandan so'ng, idishdan idishga olib tashlang, pishirish suyuqligini panada qoldiring. Issiqlikni yuqori darajaga ko'taring va pishirish suyuqligini taxminan 2 stakan suyuqlik qolguncha tez qaynatib oling.

Suyuqlik qaynayotganda, kichkina idishda, 3 osh qoshiq un va 2 osh qoshiq yumshatilgan sariyog'ni bir hil massaga aralashtiring, un/sariyog 'aralashmasini taxminan 2 stakan issiq pishirish suyuqligiga ko'pirtiring. Sos qalinlashguncha bir yoki ikki daqiqa qaynatib oling va aralashtiring (natijada qoshiqni engil surtish uchun qalin sos bo'ladi - tovuq va sabzavotlarni ozgina qoplash uchun etarlicha qalin). Agar sous juda yupqa bo'lsa, unda konsentratsiya qilish uchun tez qaynatib oling, agar sous juda qalin bo'lsa, qo'shimcha qoshiq tovuq go'shti bilan suyultiring. Oxirgi sousni tatib ko'ring, agar kerak bo'lsa, ko'proq tuz va qalampir qo'shing.

Xizmat qilishdan oldin piyoz va qo'ziqorinlarni qayta qizdiring (agar kerak bo'lsa).

Saqlash: Tovuq endi oxirgi isitishga tayyor, lekin uni sousda sovib ketguncha bir chetga surib qo'yish mumkin, keyin qopqog'ini yopib 1-2 kun davomida muzlatib qo'yish mumkin. Qayta qizdirish uchun sekin olovda qopqoq ostida yopiladi. Tovuqni har 2 daqiqada yaxshilab qizdirilguncha pishiring va aylantiring (6 dan 8 minutgacha). ESLATMA: bu vaqtda tovuqni haddan tashqari pishirmang.

Darhol xizmat qilish uchun: Xizmat qilishdan biroz oldin, sousni va pishirilgan tovuqni qaynab turgan holga keltiring, qopqog'ini yoping va 4-5 daqiqa davomida sekin qaynatib oling, tovuq issiq bo'lguncha.

Hizmat qilmoq: Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles buttered green peas or a green salad hot French bread and the same red wine you used for cooking the chicken. NOTE: This dish is traditionally served with wide egg noodles.

While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Issiqlikdan olib tashlang va to'kib tashlang. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking) .

In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.

NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Issiqlikdan olib tashlang.

NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

** Avoid bold, heavily-oaked red wine varietals like Cabernet.

*** If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.)

/> Men ko'plab o'quvchilarga qaysi ovqat/go'sht termometrini yoqtirishimni va pishirish va pishirishda ishlatishni so'rashadi. Men, shaxsan, Thermapen termometridan foydalanaman. Dastlab professional foydalanish uchun mo'ljallangan Super-Fast Thermapen termometrini butun dunyodagi oshpazlar ishlatishadi. Men o'z veb -saytimda faqat o'zim yoqtirgan va muntazam ishlatadigan bir nechta mahsulotni tasdiqlayman.


Coq au Vin Chicken Recipe

Tarix: Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster. A lot of recipes originally called for old barnyard fowl, roosters, capon (a de-sexed rooster), and old laying hens. Coq au Vin was originally considered peasant food, and the farmers would make do with what they had on hand.

The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster. True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot.

  • 2 1/2 to 3 pounds frying chicken, skin on and thoroughly dried (I used skinless and boneless breasts and thighs instead)*
  • 4 ounces lean bacon, thick-cut
  • 2 osh qoshiq zaytun moyi
  • Tuz va qalampir
  • 1/4 chashka konyak
  • 2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)**
  • 2 cups chicken stock (homemade or low-sodium storebought)
  • 1 tablespoon tomato poaste
  • 2 cloves garlic, mashed or minced
  • 1 dafna yaprog'i
  • 1/4 teaspoon thyme
  • 3 osh qoshiq ko'p maqsadli un
  • 2 osh qoshiq sariyog ', yumshatilgan
  • Parsley sprigs (for garnish)
  • 12 to 24 small white onions, peeled (or double the amount if you want to use tiny frozen peeled raw onions)***
  • 1 to 2 tablespoons olive oil
  • Ta'mga ko'ra tuz
  • 1/2 pound mushrooms, freshly washed, well dried, left whole if small, sliced or quartered if large
  • 1 osh qoshiq sariyog '
  • 1/2 osh qoshiq zaytun moyi

Dry chicken thoroughly in a towel. Season chicken with salt and pepper set aside.

Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes remove from heat, drain, rinse in cold water, and pat dry.

In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.

After browning the chicken, uncover pan, pour in the cognac. Flambe by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol extinguish with pan cover.

Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometer registers an internal temperature of 165 degrees F.

While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms (see recipe below).

When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains.

While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon - just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.

Before serving, reheat the onions and mushrooms (if necessary).

Saqlash: Chicken is now ready for final reheating, but can be set aside in the sauce until cool, then covered and refrigerated for 1 to 2 days. To reheat, simmer slowly, covered, over low heat. Baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes). NOTE: Do not overcook chicken at this point.

To serve immediately: Shortly before serving, bring the sauce and the cooked chicken to a simmer, cover and simmer slowly for 4 to 5 minutes, until chicken is hot through.

Hizmat qilmoq: Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles buttered green peas or a green salad hot French bread and the same red wine you used for cooking the chicken. NOTE: This dish is traditionally served with wide egg noodles.

While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Issiqlikdan olib tashlang va to'kib tashlang. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking) .

In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.

NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Issiqlikdan olib tashlang.

NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

** Avoid bold, heavily-oaked red wine varietals like Cabernet.

*** If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.)

/> Men ko'plab o'quvchilarga qaysi ovqat/go'sht termometrini yoqtirishimni va pishirish va pishirishda ishlatishni so'rashadi. Men, shaxsan, Thermapen termometridan foydalanaman. Dastlab professional foydalanish uchun mo'ljallangan Super-Fast Thermapen termometrini butun dunyodagi oshpazlar ishlatishadi. Men o'z veb -saytimda faqat o'zim yoqtirgan va muntazam ishlatadigan bir nechta mahsulotni tasdiqlayman.


Coq au Vin Chicken Recipe

Tarix: Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster. A lot of recipes originally called for old barnyard fowl, roosters, capon (a de-sexed rooster), and old laying hens. Coq au Vin was originally considered peasant food, and the farmers would make do with what they had on hand.

The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster. True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot.

  • 2 1/2 to 3 pounds frying chicken, skin on and thoroughly dried (I used skinless and boneless breasts and thighs instead)*
  • 4 ounces lean bacon, thick-cut
  • 2 osh qoshiq zaytun moyi
  • Tuz va qalampir
  • 1/4 chashka konyak
  • 2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)**
  • 2 cups chicken stock (homemade or low-sodium storebought)
  • 1 tablespoon tomato poaste
  • 2 cloves garlic, mashed or minced
  • 1 dafna yaprog'i
  • 1/4 teaspoon thyme
  • 3 osh qoshiq ko'p maqsadli un
  • 2 osh qoshiq sariyog ', yumshatilgan
  • Parsley sprigs (for garnish)
  • 12 to 24 small white onions, peeled (or double the amount if you want to use tiny frozen peeled raw onions)***
  • 1 to 2 tablespoons olive oil
  • Ta'mga ko'ra tuz
  • 1/2 pound mushrooms, freshly washed, well dried, left whole if small, sliced or quartered if large
  • 1 osh qoshiq sariyog '
  • 1/2 osh qoshiq zaytun moyi

Dry chicken thoroughly in a towel. Season chicken with salt and pepper set aside.

Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes remove from heat, drain, rinse in cold water, and pat dry.

In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.

After browning the chicken, uncover pan, pour in the cognac. Flambe by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol extinguish with pan cover.

Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometer registers an internal temperature of 165 degrees F.

While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms (see recipe below).

When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains.

While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon - just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.

Before serving, reheat the onions and mushrooms (if necessary).

Saqlash: Chicken is now ready for final reheating, but can be set aside in the sauce until cool, then covered and refrigerated for 1 to 2 days. To reheat, simmer slowly, covered, over low heat. Baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes). NOTE: Do not overcook chicken at this point.

To serve immediately: Shortly before serving, bring the sauce and the cooked chicken to a simmer, cover and simmer slowly for 4 to 5 minutes, until chicken is hot through.

Hizmat qilmoq: Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles buttered green peas or a green salad hot French bread and the same red wine you used for cooking the chicken. NOTE: This dish is traditionally served with wide egg noodles.

While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Issiqlikdan olib tashlang va to'kib tashlang. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking) .

In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.

NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Issiqlikdan olib tashlang.

NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

** Avoid bold, heavily-oaked red wine varietals like Cabernet.

*** If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.)

/> Men ko'plab o'quvchilarga qaysi ovqat/go'sht termometrini yoqtirishimni va pishirish va pishirishda ishlatishni so'rashadi. Men, shaxsan, Thermapen termometridan foydalanaman. Dastlab professional foydalanish uchun mo'ljallangan Super-Fast Thermapen termometrini butun dunyodagi oshpazlar ishlatishadi. Men o'z veb -saytimda faqat o'zim yoqtirgan va muntazam ishlatadigan bir nechta mahsulotni tasdiqlayman.


Coq au Vin Chicken Recipe

Tarix: Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster. A lot of recipes originally called for old barnyard fowl, roosters, capon (a de-sexed rooster), and old laying hens. Coq au Vin was originally considered peasant food, and the farmers would make do with what they had on hand.

The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster. True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot.

  • 2 1/2 to 3 pounds frying chicken, skin on and thoroughly dried (I used skinless and boneless breasts and thighs instead)*
  • 4 ounces lean bacon, thick-cut
  • 2 osh qoshiq zaytun moyi
  • Tuz va qalampir
  • 1/4 chashka konyak
  • 2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)**
  • 2 cups chicken stock (homemade or low-sodium storebought)
  • 1 tablespoon tomato poaste
  • 2 cloves garlic, mashed or minced
  • 1 dafna yaprog'i
  • 1/4 teaspoon thyme
  • 3 osh qoshiq ko'p maqsadli un
  • 2 osh qoshiq sariyog ', yumshatilgan
  • Parsley sprigs (for garnish)
  • 12 to 24 small white onions, peeled (or double the amount if you want to use tiny frozen peeled raw onions)***
  • 1 to 2 tablespoons olive oil
  • Ta'mga ko'ra tuz
  • 1/2 pound mushrooms, freshly washed, well dried, left whole if small, sliced or quartered if large
  • 1 osh qoshiq sariyog '
  • 1/2 osh qoshiq zaytun moyi

Dry chicken thoroughly in a towel. Season chicken with salt and pepper set aside.

Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes remove from heat, drain, rinse in cold water, and pat dry.

In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.

After browning the chicken, uncover pan, pour in the cognac. Flambe by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol extinguish with pan cover.

Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometer registers an internal temperature of 165 degrees F.

While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms (see recipe below).

When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains.

While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon - just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.

Before serving, reheat the onions and mushrooms (if necessary).

Saqlash: Chicken is now ready for final reheating, but can be set aside in the sauce until cool, then covered and refrigerated for 1 to 2 days. To reheat, simmer slowly, covered, over low heat. Baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes). NOTE: Do not overcook chicken at this point.

To serve immediately: Shortly before serving, bring the sauce and the cooked chicken to a simmer, cover and simmer slowly for 4 to 5 minutes, until chicken is hot through.

Hizmat qilmoq: Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles buttered green peas or a green salad hot French bread and the same red wine you used for cooking the chicken. NOTE: This dish is traditionally served with wide egg noodles.

While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Issiqlikdan olib tashlang va to'kib tashlang. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking) .

In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.

NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Issiqlikdan olib tashlang.

NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

** Avoid bold, heavily-oaked red wine varietals like Cabernet.

*** If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.)

/> Men ko'plab o'quvchilarga qaysi ovqat/go'sht termometrini yoqtirishimni va pishirish va pishirishda ishlatishni so'rashadi. Men, shaxsan, Thermapen termometridan foydalanaman. Dastlab professional foydalanish uchun mo'ljallangan Super-Fast Thermapen termometrini butun dunyodagi oshpazlar ishlatishadi. Men o'z veb -saytimda faqat o'zim yoqtirgan va muntazam ishlatadigan bir nechta mahsulotni tasdiqlayman.


Coq au Vin Chicken Recipe

Tarix: Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster. A lot of recipes originally called for old barnyard fowl, roosters, capon (a de-sexed rooster), and old laying hens. Coq au Vin was originally considered peasant food, and the farmers would make do with what they had on hand.

The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster. True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot.

  • 2 1/2 to 3 pounds frying chicken, skin on and thoroughly dried (I used skinless and boneless breasts and thighs instead)*
  • 4 ounces lean bacon, thick-cut
  • 2 osh qoshiq zaytun moyi
  • Tuz va qalampir
  • 1/4 chashka konyak
  • 2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)**
  • 2 cups chicken stock (homemade or low-sodium storebought)
  • 1 tablespoon tomato poaste
  • 2 cloves garlic, mashed or minced
  • 1 dafna yaprog'i
  • 1/4 teaspoon thyme
  • 3 osh qoshiq ko'p maqsadli un
  • 2 osh qoshiq sariyog ', yumshatilgan
  • Parsley sprigs (for garnish)
  • 12 to 24 small white onions, peeled (or double the amount if you want to use tiny frozen peeled raw onions)***
  • 1 to 2 tablespoons olive oil
  • Ta'mga ko'ra tuz
  • 1/2 pound mushrooms, freshly washed, well dried, left whole if small, sliced or quartered if large
  • 1 osh qoshiq sariyog '
  • 1/2 osh qoshiq zaytun moyi

Dry chicken thoroughly in a towel. Season chicken with salt and pepper set aside.

Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes remove from heat, drain, rinse in cold water, and pat dry.

In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.

After browning the chicken, uncover pan, pour in the cognac. Flambe by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol extinguish with pan cover.

Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometer registers an internal temperature of 165 degrees F.

While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms (see recipe below).

When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains.

While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon - just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.

Before serving, reheat the onions and mushrooms (if necessary).

Saqlash: Chicken is now ready for final reheating, but can be set aside in the sauce until cool, then covered and refrigerated for 1 to 2 days. To reheat, simmer slowly, covered, over low heat. Baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes). NOTE: Do not overcook chicken at this point.

To serve immediately: Shortly before serving, bring the sauce and the cooked chicken to a simmer, cover and simmer slowly for 4 to 5 minutes, until chicken is hot through.

Hizmat qilmoq: Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles buttered green peas or a green salad hot French bread and the same red wine you used for cooking the chicken. NOTE: This dish is traditionally served with wide egg noodles.

While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Issiqlikdan olib tashlang va to'kib tashlang. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking) .

In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.

NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Issiqlikdan olib tashlang.

NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

** Avoid bold, heavily-oaked red wine varietals like Cabernet.

*** If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.)

/> Men ko'plab o'quvchilarga qaysi ovqat/go'sht termometrini yoqtirishimni va pishirish va pishirishda ishlatishni so'rashadi. Men, shaxsan, Thermapen termometridan foydalanaman. Dastlab professional foydalanish uchun mo'ljallangan Super-Fast Thermapen termometrini butun dunyodagi oshpazlar ishlatishadi. Men o'z veb -saytimda faqat o'zim yoqtirgan va muntazam ishlatadigan bir nechta mahsulotni tasdiqlayman.


Coq au Vin Chicken Recipe

Tarix: Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster. A lot of recipes originally called for old barnyard fowl, roosters, capon (a de-sexed rooster), and old laying hens. Coq au Vin was originally considered peasant food, and the farmers would make do with what they had on hand.

The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster. True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot.

  • 2 1/2 to 3 pounds frying chicken, skin on and thoroughly dried (I used skinless and boneless breasts and thighs instead)*
  • 4 ounces lean bacon, thick-cut
  • 2 osh qoshiq zaytun moyi
  • Tuz va qalampir
  • 1/4 chashka konyak
  • 2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)**
  • 2 cups chicken stock (homemade or low-sodium storebought)
  • 1 tablespoon tomato poaste
  • 2 cloves garlic, mashed or minced
  • 1 dafna yaprog'i
  • 1/4 teaspoon thyme
  • 3 osh qoshiq ko'p maqsadli un
  • 2 osh qoshiq sariyog ', yumshatilgan
  • Parsley sprigs (for garnish)
  • 12 to 24 small white onions, peeled (or double the amount if you want to use tiny frozen peeled raw onions)***
  • 1 to 2 tablespoons olive oil
  • Ta'mga ko'ra tuz
  • 1/2 pound mushrooms, freshly washed, well dried, left whole if small, sliced or quartered if large
  • 1 osh qoshiq sariyog '
  • 1/2 osh qoshiq zaytun moyi

Dry chicken thoroughly in a towel. Season chicken with salt and pepper set aside.

Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes remove from heat, drain, rinse in cold water, and pat dry.

In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.

After browning the chicken, uncover pan, pour in the cognac. Flambe by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol extinguish with pan cover.

Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometer registers an internal temperature of 165 degrees F.

While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms (see recipe below).

When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains.

While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon - just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.

Before serving, reheat the onions and mushrooms (if necessary).

Saqlash: Chicken is now ready for final reheating, but can be set aside in the sauce until cool, then covered and refrigerated for 1 to 2 days. To reheat, simmer slowly, covered, over low heat. Baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes). NOTE: Do not overcook chicken at this point.

To serve immediately: Shortly before serving, bring the sauce and the cooked chicken to a simmer, cover and simmer slowly for 4 to 5 minutes, until chicken is hot through.

Hizmat qilmoq: Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles buttered green peas or a green salad hot French bread and the same red wine you used for cooking the chicken. NOTE: This dish is traditionally served with wide egg noodles.

While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Issiqlikdan olib tashlang va to'kib tashlang. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking) .

In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.

NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Issiqlikdan olib tashlang.

NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

** Avoid bold, heavily-oaked red wine varietals like Cabernet.

*** If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.)

/> Men ko'plab o'quvchilarga qaysi ovqat/go'sht termometrini yoqtirishimni va pishirish va pishirishda ishlatishni so'rashadi. Men, shaxsan, Thermapen termometridan foydalanaman. Dastlab professional foydalanish uchun mo'ljallangan Super-Fast Thermapen termometrini butun dunyodagi oshpazlar ishlatishadi. Men o'z veb -saytimda faqat o'zim yoqtirgan va muntazam ishlatadigan bir nechta mahsulotni tasdiqlayman.


Videoni tomosha qiling: Safarlik oshlari bizda HABIB MILLIY TAOMLARI (May 2022).