Zaika Worlds

Coq au Vin

120 minute · 4 log · Duniya Ke Khane · France

Coq au vin classic French sukoon wala khana hai, chicken jo laal wine mein halki aanch par pakti hai jab tak haddi se alag na ho jaye, mushroom, pearl piyaz aur bacon ke sath, aisi sauce mein jo wine ka zaiqa deti hai baghair alcoholic lage. Ye Burgundy se hai, jahan wine pakane ka hissa hai, sirf saath peene ke liye nahi, aur lambi halki braise hi chicken ko naram aur sauce ko rich banati hai. Pehle chicken ko achhi tarah brown karein, kyunke wo rang zaiqa ban jata hai, phir pot ko oven mein kaam karne dein. Mashed aalu ya kurkuri roti ke sath serve karein, aur sauce ko aakhir mein namak aur thore makkhan ke sath chakhein taake chamak aaye.

Open the interactive recipe — switch language, watch the video, save it

Video jald aa rahi hai, is recipe ki video ban rahi hai, jald hi har step yahan dekh sakein ge.

Ajza

• Chicken thigh
• legs 1kg (haddi ke sath)
• Laal wine 500ml (mumkin ho to Burgundy style)
• Bacon lardon 150g
• Mushroom 250g
• pearl piyaz 12
• Gajar 1
• lehsan 3 clove
• thyme 3 sprig
• Chicken stock 250ml
• tomato paste 1 tbsp
• Maida 2 tbsp
• makkhan 2 tbsp
• Serve ke liye parsley
• namak
• mirch

Banane Ka Tareeqa

1. Chicken ko achhi tarah season karein, halka maida lagayein, aur garam ovenproof pot mein hisson mein brown karein jab tak dono taraf gehri sunehri na ho jaye. Alag rakhein.
2. Usi pot mein bacon ko kurkura hone tak fry karein, nikaal lein, aur bacon ki charbi mein mushroom aur pearl piyaz ko brown karein.
3. Gajar, lehsan aur tomato paste daalein, aur 2 minute hilate hue pakayein jab tak khushbu na aaye.
4. Wine daalein, pot ki teh ko khurach kar sara brown zaiqa uthayein, aur 3 minute simmer karein.
5. Chicken aur bacon ko wapas pot mein daalein, stock aur thyme daalein, aur halki simmer par le aayein. Liquid chicken ke aadhe tak aana chahiye.
6. Dhak kar 160C par oven mein 75 se 90 minute pakayein, jab tak chicken bohat naram na ho jaye.
7. Chicken nikaal lein, aur sauce ko stove par 10 minute simmer karein jab tak chamach par lagne lage. Aakhir mein makkhan phentein.
8. Chicken ko sauce mein wapas daalein, garam karein, aur parsley chhidak kar serve karein.

Chef ki tip

Braising se pehle chicken ko theek se brown karein. Pheeka chicken pheeki sauce banata hai, jabke gehri sunehri chicken rich, poore zaiqe wali sauce banati hai.

Serve Karna

4 logon ke liye hai, uthle piyalon mein, creamy mashed aalu, makkhan wale noodles ya kurkuri roti ke sath taake sauce pakdi jaye. Chicken ko sauce, mushroom aur piyaz ki bhari karchhi ke sath, aur parsley chhidak kar serve karna chahiye. Ye Itwaar ki dish hai, is liye pot se table par serve karein, saath saada green salad aur baaqi wine, agar chahein, glass mein.

Store Aur Dobara Garam Karna

Coq au vin fridge mein 3 din tak rehta hai, aur agle din aur behtar lagta hai. Stove par halki aanch par ubalne tak garam karein, agar sauce zyada gaarhi ho to thora stock daalein. 3 mahine tak achhi tarah freeze hota hai, fridge mein raat bhar rakh kar thaw karein. Chicken ko us ki sauce mein store karein, taake sookh na jaye.

Ajza Ke Notes

• Haddi wala chicken lambi braise mein juicy rehta hai. Baghair haddi wala chicken jaldi pakta hai aur sookh sakta hai, is liye use karein to oven ka waqt kam karein.
• Wo wine use karein jo aap peete. Sasti cooking wine se sakht sauce banti hai, jabke phal jaisi laal wine gehraai aur rang deti hai.
• Pearl piyaz chhoti aur meethi hoti hai. Na mile to quarter mein kati hui shallot use karein.
• Aakhir mein phenta hua makkhan sauce ko naram chamak deta hai aur wine ko gol kar deta hai. Daalne ke baad sauce ko na ubalein.

Variations

• Safed wine version: khushk safed wine use karein aur aakhir mein cream daalein, halki coq au vin blanc ke liye.
• Aalu ke sath: aakhri 40 minute ke liye pot mein chhote naye aalu daalein, taake wo sauce mein pak jayein.
• Slow cooker version: pehle sab kuch brown karein, phir low par 5 se 6 ghante pakayein, aur aakhir mein sauce ko stove par gaarha karein.

Aam Ghaltiyan

• Browning chor dena. Sauce mein rang aur gehraai nahi hogi, is liye hisson mein brown karne ka waqt lein.
• Braise ko tez ubalna. Chicken sakht ho jata hai aur sauce jaldi kam ho jati hai, is liye halki simmer aur kam oven rakhein.
• Zyada wine aur stock nahi use karna. Sauce tez ho jati hai, is liye wine ko stock se balance karein aur serve karne se pehle chakhein.
• Makkhan jaldi daalna. Lambi simmer mein wo phat jata hai, is liye bilkul aakhir mein, ubal se hata kar phentein.

Aksar Puche Jane Wale Sawal

Kya baghair alcohol ke coq au vin bana sakta hoon?

Ji haan, wine ki jagah extra stock aur 2 tbsp laal wine sirka aur thora angoor ka ras use karein. Zaiqa mukhtalif hoga, lekin braise phir bhi kaam karegi.

Kya chicken breast use kar sakta hoon?

Kar sakte hain, lekin sirf aakhri 30 minute ke liye daalein, warna sookh jayegi. Thigh aur legs is dish ke liye bohat behtar hain.

Kaunsi wine use karun?

Khushk, phal jaisi laal wine, mumkin ho to Burgundy se. Bohat tannic ya oaky wine se bachein, jo lambi braise mein karwi ho sakti hai.

Kya pehle se bana sakta hoon?

Ji haan, aur behtar hoti hai. Poori pakayein, thanda karein, fridge mein rakhein, aur agle din halki aanch par garam karein.

More

More Duniya Ke Khane recipes · More France recipes · All recipes

Share this recipe: https://www.zaikaworlds.com/roman-urdu/recipe/coqauvin · Share on WhatsApp