Coq au vin

Jeg har en svaghed for retter, hvor man skal flambere. En barnlig fryd, frygt og fascination ved at sætte ild til min mad. Om det er sådan, man altid har gjort i det franske køkken med coq au vin, ved jeg ikke, men jeg sætter altså altid ild til min! Til gengæld har jeg ikke hele perle- eller skalotteløg i min version, hvilket muligvis gør mig til kandidat til guillotinen, men jeg vover pelsen og udelader dem her i min helt personlige opskrift.

 

Coq au vin – 4 personer

Du skal bruge

1 stk. kvalitets-kylling*

olivenolie

100 g pancetta eller god saltet bacon

½ knoldselleri, skåret i store tern

2-3 løg, skåret i kvarte

2-3 fed hvidløg, hakket

5 gulerødder, skåret i store stykker

Cognac til flambering

1 bundt timian, rosmarin, laurbærblade, persille og salvie (timian alene kan også gøre det)

1 flaske OK rødvin (brug ikke vinbudgettet på kyllingen)

½ l kalvebouillon

1 håndfuld tørrede karljohansvampe (kan evt. erstattes af markchampignon eller andre svampe)

1 spsk. smør

Gastrik (eller evt. balsamicoglace)

Salt & peber

Evt. jævning

Persille til servering

 

Sådan gør du

Partér kyllingen, og brun stykkerne i olivenolie i en tykbundet gryde. Tag dem op, og læg dem til side. Brun baconen, og tag også den op igen. Skift olien ud til grøntsagerne, og put alle grøntsagerne op i gryden, når den er varm. Rør rundt, så det hele bliver varmet godt igennem, men uden at løg og hvidløg tager farve. Put nu kyllingestykkerne og baconen tilbage i gryden, tilsæt lidt cognac, find en tændstik frem, og flambér grydens indhold**.

Når flammerne har lagt sig, kan du tilsætte vin, krydderurter og bouillon, så det dækker, og bringe grydens indhold i kog. Når det koger, skruer du ned og lægger låg på***.

Udblød dine tørrede karljohansvampe, og tør dem godt igen, inden du smider dem på panden. Brun dem i smør, og giv dem lidt salt. Stil svampene til side.

Når kyllingen er mør efter ca. en times tid (den må ikke være kogt helt af benene endnu), tager du kødet op, så du kan si saucen for grøntsager og krydderurter. Lad saucen koge godt igennem, og smag til med gastrik, salt og peber. Giv den evt. lidt jævning, hvis du synes, den er for sjasket. Læg kødet tilbage i gryden sammen med svampe, og lad det hele simre et kvarters tid.

Jeg kan godt lide min coq au vin med noget godt hjemmebagt hvedebrød, kogte ris eller kartoffel- eller selleripuré rørt med parmesan, smør og sort peber. Drys lidt frisk persille henover, for rent æstetisk er retten ikke noget at skrive hjem om. Brunt i brunt. Men det smager altså fantastisk!

 

*   *   *

 

Noter

*Om du er til øko-, fransk, bornholmsk, fritgående eller hjemmeslagtet kylling er jeg ligeglad med. Men spar ikke her – det bliver aldrig det samme med et udpint bur-blegnæb.

**Her er der lige et par forholdsregler: Pas på alt, der minder om lange øjenvipper og pandehår! Sørg for at holde dette i behørig afstand fra den flammende gryde (bitter erfaring). Og flambér aldrig under en tændt emhætte. Sørg for at der er fri bane hen over gryden, så flammerne rigtig kan stå op af den.

***Du har nu gjort en stor indsats og fortjener et glas vin. Det er oplagt at smage på den vin, du har hældt ned til den heldige kylling. Hvis du synes, du har fortjent bedre end dyret, kan du evt. blive ved samme drue og tage en lidt mere eksklusiv udgave. Jeg foreslår, at du drikker et glas Steel Rock Pinot Noir fra Sonoma, Californien 2014. Det er et glas wellness-Pinot Noir, der ikke alene gør dig godt, mens du tager køkkentjansen, men som også passer ualmindelig godt til coq au vin. En frugtig, blød og indtagende vin, der vil tage livet af selv din januar-blues. Det er ikke en amerikansk kioskbasker, der buldrer derudad og giver den på alle smagstangenter. Det er lidt mere en afdæmpet sniger-type –charmerende på en mere stille måde. Og et fund til prisen. Jeg giver den 5 ❤️❤️❤️❤️❤️. Det er Supervin, der forhandler vinen, og den koster 129,95 kr. pr. fl., hvis du køber én – 79,95 kr., hvis du køber 6 stk.

Se alle mine opskrifter med vin her.

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