Coq au Vin

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Preparation info

  • Portions:

    12

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
12 oz

Method

Procedure

  1. Cut the salt pork or bacon into bâtonnet shapes, 1 × ¼×¼ in. (2 × ½ × ½ cm).
  2. Place the bacon pieces in a saucepan. Cover with cold water. Bring to a boil and drain.
  3. Add the oil to a large sauté pan and place over moderate heat. When hot, add the blanched bacon. Sauté until lightly browned. Remove with a slotted spoon and set aside.