Recipe for danish coq au vin
An incredibly delicious and flavorful stew with chicken, apple cider, and slices of apple. A perfect autumn and winter dish that is great to serve on a cold day that calls for indoor coziness.
This dish can be seen as a type of Coq au Vin, where the red wine is replaced with apple cider, and a few different ingredients are added.
It’s a dish that is easy to make, but be aware that you need to start the day before, as it requires long cooking time.
I served the dish with boiled rice as a side, but next time I will try it with mashed potatoes.
Ingredients
- 4 pcs. chicken thigh thigh
- 6 gram Salt fine
- 5 packages Bacon dry-salted
- 1 pcs. Onion
- 1 clove Garlic
- 150 gram Applesauce
- 45 gram Apple Cider Vinegar
- 100 gram Chicken Stock
- 0.25 bunch Broad leaf parsley
- 7 gram Butter
- 4 gram Wheat Flour
- 3 pcs. Celery Leaf stems
- 2 pcs. Apples e.g. Ingrid Marie
- 15 gram Horseradish freshly grated
- Spices salt and pepper
- Oil for frying
Instructions
The day before:
- Remove the chicken breast completely from the bones and divide it into two parts.
- Cut the leg also into two pieces—make the cut right at the joint of the leg.
- Turn the chicken pieces in fine salt.
- Place the meat in a bowl or on a plate and cover it.
- Place in the fridge overnight.
On the day:
- Take the chicken out of the fridge.
- Heat a roasting pot with oil and brown the chicken pieces on both sides. Season with salt and pepper.
- Remove the chicken and place it on a plate.
- Cut the bacon slices into smaller pieces and fry them in the same oil until they are golden and completely crispy. Remove them.
- Peel the onions and garlic and chop both finely. Fry them in the oil until they begin to turn clear.
- Add the apple juice, vinegar, and broth along with the chicken.
- Rinse the parsley thoroughly and remove the stems. Finely chop the stems and save them for later.
- Roughly chop the remaining parsley and save it for sprinkling on the dish.
- Finely chop the parsley stems and add them to the pot with the chicken.
- Reduce to low heat and let the dish simmer under a lid for 35-40 minutes.
- Melt the butter in another pot.
- Stir in the flour, without browning it, and toast the roux for a couple of minutes.
- Pour the drippings from the chicken into the pot with the roux while whisking—keep the chicken warm under a lid, it can easily stay in the pot.
- Boil the sauce thoroughly.
- Season the sauce with salt and pepper and adjust with a little apple cider vinegar.
- Strain the drippings over the chicken and heat it up again.
- Wash the celery under water and slice the stems thinly.
- Add them to the dish and let them cook for 2-3 minutes.
- Remove the cores from the apples and slice them finely.
When serving:
- Toss chopped parsley, grated horseradish, and apple pieces into the dish just before it is eaten.
- Crush the bacon slices roughly and sprinkle them over the dish.
- Serve with boiled rice or mashed potatoes.
Notes
Made from Meyers' cookbook, turned out good, but should probably have had mash instead of rice