DEAR DOROTHY: Could you get me the recipe for Le Coq au Vin’s Shrimp Andre? This is a favorite that I can never pass up. DEAR CINDY: This is one of many specialties presented by chef Louis Perrotte at ...

1 coq (2,5 kg à 3 kg) découpé en 8 morceaux par le volailler - 1 l de fond de veau - 200 g de poitrine de porc salée coupée en lardons - 500 g de petits champignons de Paris - 250 g d’oignons grelots ...

1.Combine red wine, onion, carrot, salt, thyme, rosemary, pepper, and chicken breasts in a large bowl; cover and marinate in refrigerator for at least two hours or up to 24 hours. 2.Remove the chicken ...

Finely dice the onion and sweat in butter until soft. Add the cream and seasoning. Remove from the heat and finish with egg yolk. To assemble: Cut the puff pastry into desired shape, (either round or ...

Envie de vous lancer dans une recette emblématique de la gastronomie française ? Testez sans plus tarder ce traditionnel coq ...

Plat d’hiver par excellence, ce coq au vin mijoté, adoré des Marmitons, promet une viande fondante et une sauce généreuse.

Clean the chicken of any excess fat, most of which is found near the cut at the point where the thigh originally met the body of the whole bird. Place the thighs in an appropriately sized glass or ...

We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Julia Child's coq au vin recipe using every sense he has - other than sight. Does Chris have what it ...

Préparez la marinade : dans un grand récipient, mettez les ingrédients de la marinade et le coq. Couvrez et gardez au frais jusqu’au lendemain. Allumez le four à 200 °C (th. 6 1/2). Egouttez les ...

1. In a medium saucepan, bring the onion, carrot, celery, 1 clove garlic (peeled), peppercorns and wine to a boil and simmer 5 minutes, and then cool the marinade completely. 2. Rub each piece of ...