{"id":8052,"date":"2023-03-15T11:58:19","date_gmt":"2023-03-15T09:58:19","guid":{"rendered":"https:\/\/brazilianwinehouse.com\/?p=8052"},"modified":"2023-04-08T10:13:51","modified_gmt":"2023-04-08T08:13:51","slug":"coq-au-vin","status":"publish","type":"post","link":"https:\/\/brazilianwinehouse.com\/nl\/coq-au-vin\/","title":{"rendered":"Coq Au vin"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"8052\" class=\"elementor elementor-8052\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4d8c49f1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4d8c49f1\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[{&quot;jet_parallax_layout_image&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;_id&quot;:&quot;6f08c45&quot;,&quot;jet_parallax_layout_image_tablet&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;jet_parallax_layout_image_mobile&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;jet_parallax_layout_speed&quot;:{&quot;unit&quot;:&quot;%&quot;,&quot;size&quot;:50,&quot;sizes&quot;:[]},&quot;jet_parallax_layout_type&quot;:&quot;scroll&quot;,&quot;jet_parallax_layout_direction&quot;:null,&quot;jet_parallax_layout_fx_direction&quot;:null,&quot;jet_parallax_layout_z_index&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x&quot;:50,&quot;jet_parallax_layout_bg_x_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y&quot;:50,&quot;jet_parallax_layout_bg_y_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size&quot;:&quot;auto&quot;,&quot;jet_parallax_layout_bg_size_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_animation_prop&quot;:&quot;transform&quot;,&quot;jet_parallax_layout_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;]}]}\">\r\n\t\t\r\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\r\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-71770c1b\" data-id=\"71770c1b\" data-element_type=\"column\" data-e-type=\"column\">\r\n\t\t\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\r\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5e5aedd3 elementor-widget elementor-widget-text-editor\" data-id=\"5e5aedd3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Coq au vin is een traditioneel Frans gerecht bestaande uit kip gekookt in een smaakvolle rode wijn met champignons en knapperige pancetta. Als je in het weekend een paar uurtjes over hebt, is dit een ideaal recept om uit te proberen, en de ge\u00efnvesteerde moeite zal meer dan beloond worden. Het is een heerlijke en stevige maaltijd in combinatie met sperziebonen en aardappelpuree.<\/p><p>(Credits: <a href=\"https:\/\/www.onceuponachef.com\/\" target=\"_blank\" rel=\"noopener\">Once upon a chef<\/a> \u2013 <span style=\"color: #3b3737; font-family: minion-pro, serif;\">Jenn Segal<\/span>)<\/p><p class=\"MsoNormal\"><b><span lang=\"EN-US\" style=\"font-size: 12.0pt; line-height: 107%; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'Times New Roman'; color: #3b3737; text-transform: uppercase; mso-ansi-language: EN-US; mso-fareast-language: NL;\">COQ AU VIN<\/span><\/b><\/p><p class=\"MsoNormal\"><span lang=\"EN-US\" style=\"font-size: 12.0pt; line-height: 107%; font-family: 'Arial',sans-serif; color: #3b3737; mso-ansi-language: EN-US;\">Porties: 4<\/span><\/p><p class=\"MsoNormal\" style=\"background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;\"><span class=\"times\">Voorbereidingstijd: 30 minuten<\/span><\/p><p class=\"MsoNormal\" style=\"background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;\"><span class=\"times\">Kooktijd: 1 uur en 40 minuten<\/span><\/p><p class=\"MsoNormal\" style=\"background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;\"><span class=\"times\"><span style=\"font-size: 12.0pt; line-height: 107%; font-family: 'Arial',sans-serif; color: #3b3737;\">Totale tijd:<\/span><\/span><span style=\"font-size: 12.0pt; line-height: 107%; font-family: 'Arial',sans-serif; color: #3b3737;\"><span class=\"duration\">2 uur en 10 Minutes<\/span><\/span><\/p><p><span style=\"text-decoration: underline;\"><strong>Ingredi\u00ebnten:<\/strong><\/span><\/p><ul><li>3 eetlepels olijfolie, verdeeld<\/li><li>4 oz (113gr) in blokjes gesneden pancetta (of spek)<\/li><li>8 kippendijen met bot en vel, ontdaan van overtollig vel<\/li><li>Zout<\/li><li>Vers gemalen zwarte peper<\/li><li>1 grote gele ui, gesnipperd<\/li><li>4 teentjes knoflook, fijngehakt<\/li><li>\u00bc kop Cognac<\/li><li>2\u00bd kopjes rode wijn, zoals Miolo Reserva Pinot Noir<\/li><li>2\u00bd kop kippenbouillon<\/li><li>1\u00bd eetlepel tomatenpuree<\/li><li>2 theelepels balsamico azijn<\/li><li>\u00bd theelepel suiker<\/li><li>1 eetlepel verse tijmblaadjes (of 1 theelepel gedroogd)<\/li><li>1 laurierblad<\/li><li>3 grote wortelen, geschild en in stukjes van een halve centimeter gesneden<\/li><li>8 ons (227 gr) gesneden cremini champignons<\/li><li>4 eetlepels boter, verzacht<\/li><li>4 eetlepels universele bloem<\/li><\/ul><p><span style=\"text-decoration: underline;\"><strong>Bereidingswijze:<\/strong><\/span><\/p><p>Verhit de olie in een grote Nederlandse oven of pan met zware bodem op matig vuur. Voeg de pancetta (of spek) toe en bak tot het vet is gesmolten en de pancetta knapperig is, 5 tot 8 minuten.<\/p><p>Breng de pancetta met een schuimspaan over op een met keukenpapier bekleed bord en laat het vet in de pan achter. Kruid de kip rondom met 2 theelepels zout en \u00bd theelepel peper. Verhoog het vuur tot middelhoog en bak de helft van de kip in een enkele laag, met het vel naar beneden, goudbruin en knapperig, ongeveer 5 minuten (alleen de velzijde bruin). Breng de kip met een tang over op een bord; zet opzij.<\/p><p>Giet op 2 eetlepels na alle vet af, zet de pan terug op het vuur en zet het vuur laag. Kook de uien, onder af en toe roeren, tot ze zacht en bruin worden, 3 tot 5 minuten. Voeg de knoflook toe en bak, onder voortdurend roeren, tot hij geurig is, nog ongeveer 1 minuut.<\/p><p>Giet de Cognac erbij en kook al roerend de bruine stukjes van de bodem van de pan tot de Cognac verdampt is.<\/p><p>Voeg de wijn, kippenbouillon, tomatenpuree, balsamicoazijn, suiker, tijm, laurier en \u00bd theelepel zout toe en breng het geheel aan de kook.<\/p><p>Verlaag het vuur tot matig en laat 15 minuten zachtjes koken, zonder deksel.<\/p><p>Voeg de kip en het sap van het bord terug in de pan, samen met de wortels. Breng het geheel aan de kook, dek af en laat het 30 minuten op laag vuur koken, of tot de kip en de wortels gaar zijn.<\/p><p>Verhit, terwijl de kip kookt, de resterende 2 eetlepels olie in een grote koekenpan op matig vuur. Voeg de champignons en 1\/4 theelepel zout toe en kook, onder regelmatig roeren, tot de champignons goudbruin zijn, ongeveer 5 minuten. Zet opzij.<\/p><p>Meng ondertussen in een kleine kom de verzachte boter en de bloem. Pureer met een lepel tot een gladde pasta. In het Frans heet dit een beurre mani\u00e9 (of gekneedde boter). Zet opzij.<\/p><p>Breng de gekookte kip met een schuimspaan over op een bord. De wijn geeft het een paarsachtige tint.<\/p><p>Trek met een vork en mes het vel van de kip (het moet er zo afglijden) en gooi het weg. Het vel heeft zijn dienst bewezen door de smaak aan de saus te geven en het vlees te beschermen tegen uitdrogen. Je hoeft het niet te verwijderen, maar het is nu zompig en ik vind het gerecht smakelijker zonder.<\/p><p>Zet het vuur in de Nederlandse oven\/pan hoog en roer driekwart van de bloem en de boterpasta erdoor.<\/p><p>Kook zachtjes tot de saus is ingedikt, 5 tot 7 minuten; voeg de resterende pasta toe als u de saus iets dikker wilt. Vis het laurierblad eruit en gooi het weg.<\/p><p>Doe de kip en het opgehoopte vocht terug in de pan en laat het geheel, onafgedekt, ongeveer 10 minuten sudderen. Roer vlak voor het opdienen de gebruinde champignons en de pancetta erdoor. Proef en pas indien nodig de kruiden aan.<\/p><p>Serveer direct of laat afkoelen, koel in de koelkast, en verwarm opnieuw wanneer het moet worden geserveerd.<\/p><p><span style=\"text-decoration: underline;\"><strong>Harmoniseert goed met:<\/strong><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/section>\r\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ce8ea88 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ce8ea88\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[{&quot;jet_parallax_layout_image&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;_id&quot;:&quot;61cd0a0&quot;,&quot;jet_parallax_layout_image_tablet&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;jet_parallax_layout_image_mobile&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;jet_parallax_layout_speed&quot;:{&quot;unit&quot;:&quot;%&quot;,&quot;size&quot;:50,&quot;sizes&quot;:[]},&quot;jet_parallax_layout_type&quot;:&quot;scroll&quot;,&quot;jet_parallax_layout_direction&quot;:null,&quot;jet_parallax_layout_fx_direction&quot;:null,&quot;jet_parallax_layout_z_index&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x&quot;:50,&quot;jet_parallax_layout_bg_x_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y&quot;:50,&quot;jet_parallax_layout_bg_y_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size&quot;:&quot;auto&quot;,&quot;jet_parallax_layout_bg_size_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_animation_prop&quot;:&quot;transform&quot;,&quot;jet_parallax_layout_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;]}]}\">\r\n\t\t\r\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\r\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-069c3e5\" data-id=\"069c3e5\" data-element_type=\"column\" data-e-type=\"column\">\r\n\t\t\t\t\t<div class=\"elementor-widget-wrap\">\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/section>\r\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-34ca9f5 elementor-section-boxed elementor-section-height-default elementor-section-height-default elementor-invisible\" data-id=\"34ca9f5\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;animation&quot;:&quot;fadeIn&quot;,&quot;jet_parallax_layout_list&quot;:[{&quot;jet_parallax_layout_image&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;_id&quot;:&quot;c1c41c0&quot;,&quot;jet_parallax_layout_image_tablet&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;jet_parallax_layout_image_mobile&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;jet_parallax_layout_speed&quot;:{&quot;unit&quot;:&quot;%&quot;,&quot;size&quot;:50,&quot;sizes&quot;:[]},&quot;jet_parallax_layout_type&quot;:&quot;scroll&quot;,&quot;jet_parallax_layout_direction&quot;:null,&quot;jet_parallax_layout_fx_direction&quot;:null,&quot;jet_parallax_layout_z_index&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x&quot;:50,&quot;jet_parallax_layout_bg_x_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y&quot;:50,&quot;jet_parallax_layout_bg_y_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size&quot;:&quot;auto&quot;,&quot;jet_parallax_layout_bg_size_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_animation_prop&quot;:&quot;transform&quot;,&quot;jet_parallax_layout_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;]}]}\">\r\n\t\t\r\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\r\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ab1e05f\" data-id=\"ab1e05f\" data-element_type=\"column\" data-e-type=\"column\">\r\n\t\t\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\r\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c2ce66b custom-mb-1 elementor-widget elementor-widget-porto_ultimate_heading\" data-id=\"c2ce66b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"porto_ultimate_heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"porto-u-heading  porto-u-ad87e2eaf3f9c495180fe0156ddf3eb0\"><div class=\"porto-u-main-heading\"><h2    style=\"margin-bottom: 17px;\">Nieuws en meer<\/h2><\/div><div class=\"porto-u-heading-spacer line_only\" style=\"margin-bottom: 20px;height:1px;\"><span class=\"porto-u-headings-line\" style=\"border-style:solid;border-bottom-width:1px;\"><\/span><\/div><style>.porto-u-ad87e2eaf3f9c495180fe0156ddf3eb0.porto-u-heading{text-align:left}<\/style><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/section>\r\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Coq au vin is a traditional French dish consisting of chicken cooked in a flavorful red wine with mushrooms and crispy pancetta.<\/p>\n","protected":false},"author":22,"featured_media":8056,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[261,262],"tags":[273,274,272,281],"class_list":["post-8052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-miolo-reserva","category-pinot-noir","tag-coq-au-vin-nl","tag-kip-in-wijn","tag-recept","tag-recipe-2"],"featured_image_src":{"landsacpe":["https:\/\/brazilianwinehouse.com\/wp-content\/uploads\/2023\/03\/Untitled-design-6.png",835,430,false],"list":["https:\/\/brazilianwinehouse.com\/wp-content\/uploads\/2023\/03\/Untitled-design-6-463x348.png",463,348,true],"medium":["https:\/\/brazilianwinehouse.com\/wp-content\/uploads\/2023\/03\/Untitled-design-6-300x154.png",300,154,true],"full":["https:\/\/brazilianwinehouse.com\/wp-content\/uploads\/2023\/03\/Untitled-design-6.png",835,430,false]},"yoast_head":"<!-- This site is optimized with 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