{"id":260,"date":"2016-03-13T15:18:44","date_gmt":"2016-03-13T15:18:44","guid":{"rendered":"http:\/\/faugeron.net\/coq-au-vin"},"modified":"2016-03-06T17:55:05","modified_gmt":"2016-03-06T17:55:05","slug":"coq-au-vin","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=260","title":{"rendered":"Coq au vin"},"content":{"rendered":"<p><span style=\"font-family: Arial; color: black;\">Pour 6 personnes <\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial; color: black;\">1 gros coq fermier<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 tranche de poitrine sal\u00e9e d\u20191 cm d\u2019\u00e9paisseur<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 tomate<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">3 carottes<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 oignon<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 gousses d\u2019ail<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">4 baies de geni\u00e8vre<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 feuilles de laurier<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 brindille de thym<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 cuill\u00e8res \u00e0 soupe de farine<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 cuill\u00e8res \u00e0 soupe de cr\u00e8me liquide<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">6 cl de sang de porc<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 cuill\u00e8res \u00e0 soupe de vinaigre de vin rouge<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">5 cl d\u2019huile d\u2019arachide<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 litre de vin rouge tannique, des c\u00f4tes du Rh\u00f4ne de pr\u00e9f\u00e9rence<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">Sel et poivre du moulin <\/span><\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Demander \u00e0 son volailler de couper 1 coq fermier en 8.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Peler puis \u00e9mincer finement 1 carotte et 1 oignon. Laver 1 tomate, la couper en 4. Peler 2 gousses d\u2019ail, les fendre en 2 et les d\u00e9germer. Faire mariner le poulet: Disposer les morceaux de poulet dans un plat creux, les parsemer de l\u2019oignon et de la carotte \u00e9minc\u00e9s, ajouter les morceaux de tomate, les gousses d\u2019ail, 4 baies de geni\u00e8vre, 2 feuilles de laurier, 1 brindille de thym et 2 cuill\u00e8res \u00e0 soupe de vinaigre de vin rouge. Puis mouiller \u00e0 hauteur de vin rouge (compter 1 litre environ), saler et poivrer. Recouvrir d\u2019un film alimentaire et entreposer 12h00 au r\u00e9frig\u00e9rateur.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Apr\u00e8s avoir marin\u00e9 12h00, \u00e9goutter et r\u00e9server les morceaux de poulet, r\u00e9cup\u00e9rer la marinade avec la garniture, la d\u00e9barrasser dans une cocotte, la porter \u00e0 \u00e9bullition puis l\u2019\u00e9cumer.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Couper 1 tranche de poitrine sal\u00e9e d\u20191 cm d\u2019\u00e9paisseur en 3-4 morceaux. Chauffer 1 filet d\u2019huile d\u2019arachide dans une po\u00eale, ajouter et faire colorer les morceaux de poulet en commen\u00e7ant par le c\u00f4t\u00e9 peau. Les saler avec du gros sel de pr\u00e9f\u00e9rence, les poivrer g\u00e9n\u00e9reusement et ajouter les morceaux de poitrine sal\u00e9e.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Au pr\u00e9alable: Peler et couper 2 carottes en b\u00e2tonnets. L\u2019acidit\u00e9 du vin emp\u00eache les carottes de cuire, il est donc pr\u00e9f\u00e9rable de supprimer celles de la marinade, et de les remplacer par ces b\u00e2tonnets de carotte non marin\u00e9e. Verser 1 filet d\u2019huile d\u2019arachide dans un large po\u00ealon. Pr\u00e9lever \u00e0 l\u2019aide d\u2019une \u00e9cumoire la garniture de la marinade \u00e0 l\u2019exception des rondelles de carotte et la mettre dans le po\u00ealon. Ajouter les morceaux de poulet color\u00e9s et les b\u00e2tonnets de carotte. Parsemer le tout de 2 cuill\u00e8res \u00e0 soupe de farine, puis verser dessus le vin de la marinade en le passant \u00e0 travers un chinois, ajouter 1 pinc\u00e9e de gros sel, porter \u00e0 fr\u00e9missement, couvrir et laisser mijoter 25 minutes en remuant r\u00e9guli\u00e8rement.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Apr\u00e8s 25 minutes de cuisson, \u00e0 l\u2019aide d\u2019une \u00e9cumoire pr\u00e9lever les morceaux de poulet et de lard, les mettre dans un plat, ajouter \u00e9galement les petits b\u00e2tonnets de carotte. Porter le liquide de cuisson \u00e0 \u00e9bullition et le laisser r\u00e9duire d\u20191\/4. Puis incorporer petit \u00e0 petit \u00e0 fr\u00e9missement, tout en remuant \u00e0 l\u2019aide d\u2019un fouet, 6 cl de sang de porc, puis 2 cuill\u00e8res \u00e0 soupe de cr\u00e8me liquide. Rectifier si n\u00e9cessaire l\u2019assaisonnement de cette sauce. Verser ensuite cette sauce, en la filtrant \u00e0 travers un chinois, sur les morceaux de poulet, servir et d\u00e9guster sans attendre.<\/span><\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes 1 gros coq fermier 1 tranche de poitrine sal\u00e9e d\u20191 cm d\u2019\u00e9paisseur 1 tomate 3 carottes 1 oignon 2 gousses d\u2019ail 4 baies de geni\u00e8vre 2 feuilles de laurier 1 brindille de thym 2 cuill\u00e8res \u00e0 soupe de farine 2 cuill\u00e8res \u00e0 soupe de cr\u00e8me liquide 6 cl de sang de porc [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14,40],"tags":[],"class_list":["post-260","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c46-volaille"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-4c","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=260"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/260\/revisions"}],"predecessor-version":[{"id":1079,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/260\/revisions\/1079"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}