Coq au Vin - reteta Juliei Child (Julia Child's recipe)

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De mult ma bantuie reteta de Coq au vin, dar abia acum am reusit sa pun mana pe un cocoș crescut la țara. N-am vrut sa folosesc un pui/gaina cumparate de la magazin, pentru ca in mod sigur n-ar fi avut acelasi gust. Coq au Vin e un fel de  Bouef Bourguignon cu carne de cocoș. Adica are ciuperci, ceapa, sunculița, putin usturoi si mult, mult vin. Reteta o am din cartea Juliei Child "Mastering the art of French Cooking" , editia din 1964, care arata cam asa

Este o adevarata comoara cartea asta. Explica asa de frumos si cu atatea amanunte retete de baza clasice ale bucatariei franțuzeti, incat eu cred ca toata lumea ar trebui s-o citeasca macar o data. Bine, lumea pasionata de mancarea buna, vreau sa zic. Adica toti cei care imi citesc blogul. :P





Reteta de coq au vin este foarte simpla, dar consumatoare de timp. De aceea e bine sa fie facuta intr-o zi mai libera, mai ales daca folositi un cocoș mai bătrân. Din toata reteta Juliei Child un singur lucru am omis, din lipsa de ingrediente: flambarea cu coniac. Il fac raspunzator pentru asta pe sotul meu care n-a vrut sa-mi dea din sticla lui de Metaxa de 7 stele :(  Cand faceti voi reteta, neaparat sa faceti si flambarea. Ii da un gust special.

Ingrediente pentru 6 persoane:

• 6 bucati dintr-un cocoș de țara (copanele, pieptul, aripile)
• 250 g șunculiță, tăiata bastonașe
• 3 linguri unt
• 750 ml vin rosu
• 200- 400 ml supa de pui
• 1/2 lingura pasta de tomate
• 2 frunze de dafin
• 1/4 lingurita cimbru
• 2-3 catei de usturoi
• sare, piper dupa gust
• 2 linguri amidon

Garnitura

• 12 cepe mici sau 6 cepe medii
• 2 linguri ulei
• 150 ml vin 
• 1/2 frunza de dafin, 4 tulpini de patrunjel, 1 ramurica de cimbru
• 400 g ciuperci proaspete, taiate felii daca sunt mari
•  2 linguri unt + 1 lingura ulei
• sare, piper dupa gust
• frunze de patrunjel pt ornat

Mod de preparare:

• Intr-o tigaie mare (eu am folosit wokul) incalzeste untul si soteaza șunculița, pana devine aurie. Julia spune in reteta sa fierbi putin șunca in avans, ca sa nu mai fie sarata si sa-și piarda mirosul de afumat. Mie, insa, imi place aroma asta putin afumata, asa ca am lasat șunculița așa cum este.

• Scoate șunca din tigaie si pune in ea bucațile de cocoș bine șterse de apa. Lasa-le pâna devin aurii pe ambele părti.

• Pune putina sare si piper peste cocoș. Adauga șunculița, acoperă si lasa totul la foc mic cam 10 minute. In acest timp intoarce carnea o dată.
• (Aici ar fi urmat flambarea cu 70 ml coniac)
• Pune in tigaie vinul, si atata supa cat sa acopere carnea. Adauga pasta de tomate, dafinul, cimbru, usturoiul sfaramat. Fierbe totul la foc mic, acoperit, pana ce carnea este moale. Mie mi-a luat cam 2 ore. Dar timpul depinde de ce fel de carne folosesti.

• In acest timp prepara ceapa si ciupercile. Curata ceapa cu grija de primele foi, ca sa ramana alba si intacta. Incalzeste uleiul intr-o ulcica si prajeste cepele pe toate partile, la foc mic. Ai grija sa nu se desfaca. 

• Pune vinul si ierburile, sare si piper dupa gust, acopera cu un capac si fierbe ceapa la foc mic pana se inmoaie, dar nu si-a pierdut forma (cam 30 de minute, in functie de marime).
• Pentru ciuperci: incalzeste untul si uleiul intr-o tigaie si aureste ciupercile pe toate partile. Pune sare si piper dupa gust.
• Scoate carnea din tigaie si pune-o pe un platou de servit (sau intr-un vas termorezistent daca vrei s-o folosesti a doua zi). Pe langa carne pune ceapa, ciupercile si bucatelele de sunca scoase din sos.

• Amesteca amidonul cu 3-4 linguri de sos. Amesteca bine ca sa se desfaca toate cocoloasele. Mai adauga cateva linguri de sos si amesteca bine. Toarna amidonul in sosul de vin si da 1-2 clocote, ca sa se lege.
• Serveste o bucata de carne, cu garnitura de legume si stropita cu sos de vin. Garniseste cu patrunjel tocat marunt.
• Daca servesti Coq au vin a doua zi, incalzeste-o la cuptor. 

 Neaparat sa faceti reteta asta, pentru ca are un gust magnific. Si sa-mi spuneti dupa aia cum a iesit.
Va multumesc pentru ca imi cititi blogul si va imbratisez.
Brindusa :)

English version:

Coq au vin recipe haunted me for a long time, but just now I managed to grab a farm- raised rooster. I didn't want to use a market chicken, because it certainly would not have had the same taste. Coq au vin is a kind of Bouef Bourguignon with rooster instead of beef. It has mushrooms, onions, ham, garlic and a lot of wine. A recipe from Julia Child's book  "Mastering the Art of French Cooking," 1964 edition 
This book is a real treasure. It explains so beautifully and with so many details the classic French recipes, that I think everyone should read it at least once. Well, by everyone I mean people passionate about good food. So, all who read my blog. : P 
Coq au vin recipe is very simple but time consuming. Therefore it is best to be done in a free day, especially if the rooster is not very young. From  Julia Child's recipe only one thing I missed due to lack of ingredients: flaming the brandy. My husband is responsible for this, because he refused to give me his brandy :( So, I didn't give him food (joking) 

In the book, the recipe looks like this:

 

Ingredients for 6 persons:

•     6 pieces of rooster (drumsticks, breasts, wings)
•     250 g bacon, cut in rods
•     3 tablespoons butter
•     750 ml red wine
•     200-400 ml chicken broth
•     1 / 2 tablespoon tomato paste
•     2 bay leaves
•     1 / 4 teaspoon thyme
•     2-3 cloves garlic
•     salt and pepper to taste
•     2 tablespoons starch

Side dish

•     12 small onions or 6 medium onions
•     2 tablespoons oil
•     150 ml wine
•     1 / 2 bay leaf, 4 stalks of parsley, 1 branch of thyme
•     400 g fresh mushrooms, sliced ​​if large
•      2 tablespoons butter +1 tablespoon oil
•     salt and pepper to taste
•     parsley leaves for garnish

Preparation:

    In a large skillet (I used a wok) heat butter and saute the bacon, until golden brown. Julia recipe says to simmer a little the ham in advance, to loose its  salty and smoky taste. I didn't do that, because I like the smoky taste :P.
    Remove the bacon from the wok and put the pieces of dried rooster in. Leave until golden brown on both sides.
    Put some salt and pepper over the meat. Add the bacon, cover and leave it over low heat about 10 minutes. Turn meat once.
    (Here I was supposed to flame 70 ml of brandy)
    Pour the wine and add broth so as to cover the meat. Add tomato paste, bay leaves, thyme, crushed garlic. Simmer it on low heat, covered, until meat is soft. It took me about 2 hours. But the time depends on what kind of meat you use.
    Meanwhile cook onion and mushrooms. Clean onions carefully, to remain white and intact. Heat oil in a pan and fry the onions on all sides, over low heat. Be careful not to break them.
    Pour wine and herbs, salt and pepper to taste, cover with a lid and cook onion over low heat until they are soft but didn't loose their shape (about 30 minutes, depending on size).
    For the mushrooms: Heat butter and oil in a pan and golden the mushrooms on all sides. Put salt and pepper to taste.
    Remove meat from pan and put it on a serving plate (in an oven proof dish, if you want to use the next day). Put beside it onion, mushrooms and the bacon taken out of the sauce.
    Mix well starch with 3-4 tablespoons of sauce. Add more sauce and mix well. Pour the starch mixture in the wine sauce and simmer it until is thick enough.
    Serve a piece of meat with vegetables, sizzled with wine sauce. Garnish with chopped parsley.
    If you serve coq au vin the next day, heat it in the oven.

 I hope you will like it. We certainly did.
Thank you for reading my blog. Hugs.Brindusa:)