John Myers
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Coq Au Cider
The perfect coq au cider recipe with a picture and simple step-by-step instructions.
Coq au cider:
- 1 kg Boneless chicken legs
- 1 kg Rose paprika powder
- 1 kg Mace
- 1 kg Garlic pepper from my KB
- 1 kg Seasoned salt from my KB
- 150 g Fresh shallots
- 1 Clove of garlic
- 350 g Mushrooms brown
- 1 Carrot
- 80 g Bacon cubes
- 2 tbsp Clarified butter
- 2 Bay leaves
- 25 g Dried mushrooms
- 1 Apple Breaburn
- 400 ml Cider
- 400 ml Telly cherry pepper
- 400 ml Garlic pepper from my KB
- 400 ml Seasoned salt from my KB
- 2 g Sour cream
- 2 g Food starch
Spelled yeast dumplings:
- 450 g Spelled flour type 630
- 15 g Fresh yeast
- 200 ml Milk warm
- 1 tsp Salt
- 1 tsp Sugar
- 1 Egg
- Butter
Coq au cider:
- Season the chicken with seasoned salt, garip pepper, paprika and nutmeg and fry briefly on all sides in hot clarified butter! SET THE OVEN TO 175 ° CIRCULATION!
- Peel shallots and carrots and cut shallots into wedges and carrots into fine cubes. Clean the mushrooms and cut them into wedges! Soak dried mushrooms in water! Chop the soaked mushrooms. Then fry the shallots, bacon, mushrooms and carrots. Then deglaze with the cider and the mushroom water! Add the bay leaves and put the chicken on top! Cook in the oven for 1 hour!
Spelled yeast dumplings:
- Put the flour in a bowl, make a well and add warm milk. Crumble in the yeast and add sugar. Dust with flour, cover and let rise. Then add salt and an egg and knead well. Let rise until the dough has doubled!
- Serve everything now! There was also a salad!
Garlic pepper:
- Garlic and pepper all-rounder; o)
Seasoning salt:
- Garlic and pepper all-rounder; o)
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