Coq au vin blanc. Easy and super delicious. A must-try!
Last summer, spending a whole week with my beautiful friend Elaine, chef and owner of La Serviette Blanche and Born to Taste Amsterdam learning new dishes was a genuinely pinch-me moment.
You have no idea what it feels like to talk food all day with someone who has close to 30 years of experience in the big kitchens under the watchful eye and training under a Michelin Star chef, had her kitchen and very successful cooking school in Cannes.
I spent one wonderful week cooking, eating, learning, cooking, eating, learning. It was a real gift.
One dish we often spoke about during that week was Coq Au Vin, the classic French dish.
Eliane said she enjoyed it with white wine and the pressure cooker. My ears were listening to the magic sound of the pressure cooker, less time cooking, white wine.
Unfortunately, we never had the opportunity to prepare it together.
I could taste all the flavors and could not wait to tackle Coq Au Vin Blanc.
I wanted to make something special for my family. Most recipes I searched use red wine and not in the pressure cooker.
But to make matters even more interesting, I was missing a couple of main ingredients. However, I had alternatives that would not compromise the dish's flavor.
Use a delicious white wine. The rule of thumb: you drink it, you cook with it. Do not ruin a great dish with a less expensive and not soo good wine.
Ensure the wine has the alcohol evaporated before closing the lid and starting the pressure cooking mode. The alcohol under pressure will not disappear, and the food will taste bitter and take on some of the metal flavors. Eliane suggests reducing it to a 1/3.
To create a velvety and thickened sauce, make a Beurre Manie`, a blend of butter and flour into a smooth paste.
I am so happy that I made it! This Coq Au Vin Blanc is at the top of all our favorite dishes. Give it a try!
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