Chai's Choices: Coq Au Vin - Hawaii News Now - KGMB and KHNL

Chai's Choices: Coq Au Vin

Chef Chai Chef Chai
Coq Au Vin Coq Au Vin
Chinese style "Coq Au Vin" Chinese style "Coq Au Vin"

HONOLULU (HawaiiNewsNow) - Chef Chai is whipping up a delicious dish, Coq Au Vin. He joins Steve in the kitchen.

 

Coq Au Vin

 

Ingredients: 2 tablespoons olive oil

4 ounces good bacon or pancetta, diced

3 lbs. chicken thigh and legs

½ cup flour to dust the chicken

Salt and Pepper to taste

20 pieces pearl onions

1 teaspoon chopped garlic

1 cup dice carrots

1/2 cup tomato, dices ( or ¼ cup tomato paste)

1/2 cup celery

1 cup mushrooms

1/4 cup brandy

3 cups dry red wine

2 cups chicken stock

10 fresh thyme sprigs

4 bay leaves

2 tablespoons unsalted butter

 

Preparation

~In a large pan or pot, add the bacon and olive oil, cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon and set aside for later.

~Pat dry the chicken and season both sides with salt and pepper. Brown the chicken pieces in batches in a single layer for about 5 minutes (Same pan that have bacon fat) until chicken turn brown evenly.

~Add the Pearl onions, onions, sweat for a minute then adds garlic, celery, tomato, mushroom and carrot cook for another minute.    Add  bacon back to the pot, deglaze with Brandy and red wine.

~Add chicken stock, thyme and bay leaves bring to a boil, season with salt and pepper to taste and simmer for 30 to 40 minutes, until the chicken is tendered.

~Add Butter and serve hot with a mashed Potato or Rice Chinese Chicken Stew with Shiitake Mushroom

 

Chinese style "Coq Au Vin"

 

Ingredients: 4 tablespoons vegetable oil

4 ounces good bacon or pancetta, diced

3 lbs. chicken thigh and legs

½ cup flour to dust the chicken

12 pieces dried Chinese Shiitake mushroom, soaked in water to soften and remove stem

1 tablespoon garlic, crush

1 yellow onion, sliced

1 cup dice carrots

4 cups chicken stock

1/4 Oyster Sauce

1 tablespoon sugar

3 tablespoon Aloha Shoyu

1 tablespoon Paprika

     

Preparation

~In a large pan or pot, add the bacon and olive oil, cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon and set aside for later.

~Pat dry the chicken and season both sides with salt and pepper. Brown the chicken pieces in batches in a single layer for about 5 minutes (Same pan that have bacon fat) turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done.

~Add shiitake mushroom, cook for a minute add garlic pearl onions, carrot, and tomato cook for another minute.

~Add chicken stock, season with oyster sauce, sugar, aloha shoyu and paprika, bring to a boil and simmer for 30-40 minutes until the chicken are tendered.

 

NOTE: Even though we use very similar ingredient, these two dishes will come out totally different favors.

 

Copyright 2010 Hawaii News Now. All rights reserved.

Powered by Frankly