Coq au Vin yana daya daga cikin girke-kullun Faransanci da aka sani a duniya, duk da haka mafi yawan mutane suna tunanin cewa girke-girke ne ga kaza. Coq au wine, ko kuma zakara a giya, an halicce su a matsayin hanya mai dadi don tayi miki wahala, tsohuwar tsuntsu a cikin gidaje mara kyau. Yau, ana amfani da kaza da yawa kuma har yanzu tana haifar da tasa mai ban mamaki, amma idan zaka iya samun hannunka a kan wani tsohuwar tsuntsu, to gwada abincin girke mai kyau.
Coq au Vin yana da kyau, abincin da ya buƙaci wani abu sai dai ruwan inabi mai kyau.
Abin da Kayi Bukatar
- 5 lb kaza, rinsed, dried bushe, a yanka a cikin 6 manyan guda
- 2 matsakaici karas, a yanka a cikin chunks
- 2 matsakaici farin albasa (yankakken)
- 1 stalk seleri, (yankakken)
- 1 tumatir matsakaici, (yankakken)
- 2 safofin hannu tafarnuwa (crushed)
- ½ teaspoon dried thyme
- 1 bay ganye
- 2 tablespoons sabo ne faski (yankakken)
- ½ teaspoon ƙasa baki barkono
- 5 kofuna waɗanda bushe jan giya
- ¼ kofin Cognac
- ¼ canola ko
- karin man zaitun mai karin haske
- 1 teaspoon gishiri
- 2 teaspoons sugar
- 8 ozanci albasa albasa
- 8 gaisuwa namomin kaza (tsabtace da sliced)
- 6 ociji mai naman alade mai sliced mai kyau (yankakken)
- 2 teaspoons man shanu (softened)
Yadda za a yi shi
Sanya kajin a cikin babban ɗaki, mai zurfi, wanda ba ta da haɗuwa. Rasa karas, albasa, seleri, tumatir, tafarnuwa, thyme, leaf bay, faski, da barkono a ko'ina a kan kaji guda. A cikin karamin kwano, haɗa tare da jan giya, Cognac, da mai. Jagorar ruwan inabi a kan kayan lambu da kaza, sa'an nan kuma ku shayar da cakuda a cikin dare, don tsawon sa'o'i 8-12.
Yi amfani da tanda zuwa 425F. Narke 3 tablespoons man shanu a babban skillet kan matsakaici-high zafi.
Cire kowane yanki na kaza daga marinade, ajiye ruwa, da launin ruwan su a kowane gefe. Ka ajiye kajin, kaɗa kayan lambu daga cikin marinade, ka kuma dafa su a cikin skillet na mintina 5, har sai sun fara samun m.
Shirya kaza a cikin zurfin gilashi, gilashin casserole, saka kayan lambu a kan kaji, da kuma zuba ruwa mai tsafta akan launi. Yayyafa gishiri da sukari a kan cakuda, murfin, kuma gasa a cikin tanda da aka rigaya na minti 20.
Yayin da kaza yana yin burodi, toya naman alade a cikin skillet har sai ya zama mai kyan gani kuma ya ajiye shi don yin lambatu. Kashe dukkanin amma kimanin 2 tablespoons na man alade da kuma sauté da namomin kaza da albasa a kan zafi kadan matsakaici na 6-8 minutes, har sai sun juya m. Lokacin da kajin ya dafa shi na minti 20, cire shi daga tanda kuma ƙara naman alade, namomin kaza, da albasarta. Rufewa da kuma mayar da ganyayyaki a cikin tanda na minti 20.
Mix tare da 2 tablespoons man shanu softened da dukan manufa manufa har sai sun samar da wani m manna. Ƙara gurasar man shanu-gari, ko manya manya , zuwa kaza da kayan marmari na tsawon minti 5 na dafa abinci. Cire ƙugiya daga cikin tanda kuma ya motsa mango a cikin tasa. Bada izinin zama da kuma ɗaukantar mintoci kaɗan kafin yin hidima.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1375 |
| Total Fat | 75 g |
| Fat Fat | 22 g |
| Fat maras nauyi | 33 g |
| Cholesterol | 357 MG |
| Sodium | 895 MG |
| Carbohydrates | 21 g |
| Fiber na abinci | 4 g |
| Protein | 113 g |