{"id":2390,"date":"2016-02-12T10:07:37","date_gmt":"2016-02-12T09:07:37","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=2390"},"modified":"2016-02-12T10:07:37","modified_gmt":"2016-02-12T09:07:37","slug":"coq-au-vin","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/coq-au-vin\/","title":{"rendered":"Coq au vin."},"content":{"rendered":"
\n

\"\"<\/a>\u00a0foto: deftige kippetjes in M\u00e2con.<\/p>\n<\/div>\n

<\/div>\n
\n

Het februariweer vraagt erom, een stevig en hartverwarmend gerecht. Coq au vin uit de Auvergne. Het is tenslotte Valentijnsdag a.s. zondag. Ik kwam op het idee door Leo van Heereveld<\/a>. Hij vroeg mij om het recept op Facebook, want hij had zin om coq au vin te maken dit weekend. Un coup de coeur. Ik speurde Gereons Keuken Thuis af en ontdekte dat ik nooit kip in rode wijn had gemaakt. Noch beschreven. Wel over Bressekip in roomsaus.<\/a>\u00a0Daar is het dus tijd voor. Ik dook in mijn all time favorite kookboek Cuisine du Terroir en vond daar een heel bewerkelijk recept voor coq au vin, met in citroen en suiker geglaceerde kleine uien en wat bloed van het dier voor de marinade. Ik denk niet dat dat is wat Leo voor ogen had. Ik ook niet. Vandaar een versimpelde versie. We drinken bij de coq au vin een stevige rode Cahors. Ook zo hartverwarmend.\u00a0<\/span><\/p>\n<\/div>\n

<\/div>\n

Nodig:<\/span><\/p>\n


\n<\/span>1 flinke kip in stukken\u00a0<\/span><\/p>\n

1 fles Bourgogne rood<\/span><\/p>\n

3 el zonnebloemolie<\/span><\/p>\n

2 takjes tijm<\/span><\/p>\n

1 laurierblad<\/span><\/p>\n

3 takjes peterselie<\/span><\/p>\n

1 tl grove zwarte peper<\/span><\/p>\n

200 g gerookt spek in blokjes gesneden<\/span><\/p>\n

75 g boter (geen margarine)<\/span><\/p>\n

1 glas cognac of marc de Bourgogne<\/span><\/p>\n

20 g bloem<\/span><\/p>\n

3 tenen knoflook<\/span><\/p>\n

zout en\u00a0zwarte peper uit de molen<\/span><\/p>\n

3 kleine uien in ringen<\/span><\/p>\n

1 doosje champignons schoongeboend<\/span><\/p>\n

 <\/p>\n

Bereiding:
\n<\/span>
\n<\/span>Snijd de kip in stukken. Doe in een grote schaal met de tijm,laurierblad, peterselie. zwarte peper. Giet de wijn eroverheen. \u00a0Laat 12 tot 15 uur in de ijskast staan. Snijd de spek in blokjes. Haal de kip uit de marinade, dep het vlees droog en bak de stukken aan in de hete olie en el boter\u00a0om en om. Zeef de marinade en breng deze in een steelpan aan de kook. Haal de kip uit het vet en bak de spekjes kort aan. Voeg de uienringen toe en bak deze kort aan. Voeg de marc of cognac toe en flambeer.\u00a0Voeg twee el bloem toe en bak deze goed mee ter voorkoming van een bloemsmaak. \u00a0Doe de kipdelen terug in de pan en giet beetje bij beetje de warme wijn erbij. Voeg als laatste de gehakte knoflook en wat zout en peper toen. Deksel erop en een uur zacht stoven. Bak de champignons 5 minuten aan en voeg deze de laatste 10 minuten toe aan het gerecht. Indien de saus wat te dun is kun je deze met wat klontjes boter gewenteld door de bloem binden. (beurre mani\u00e9)<\/span><\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: deftige kippetjes in M\u00e2con. Het februariweer vraagt erom, een stevig en hartverwarmend gerecht. Coq au vin uit de Auvergne. Het is tenslotte Valentijnsdag a.s. zondag. Ik kwam op het idee door Leo van Heereveld. Hij vroeg mij om het recept op Facebook, want hij had zin om coq au vin te maken dit weekend. … <\/p>\n

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