Just cooked a Coq-au-vin and for some reason its horribly oily. Any ideas of how I can rescue this before tonights dinner with friends.

Put it in the fridge and let the fat set on the top and then take it off. I am assuming that the fat is from the bird and not because you have used too much vegetable oil to cook it in. If this the case then let the food settle and spoon off the fat that settles on the top without removing too much of the 'gavy'

Assuming the oil floats to the top try laying a piece of kitchen paper on it to soak it up (or naan bread)?

yeah would go with both of these, depending on the source of the excess fluid....good luck, hope it tastes yummy!! Ems x

Just get them pissed first , then they wont notice


Nicky

I'd go with letting it stand for 10 minutes, then holding a slice of bread over the top of the sauce to soak up the oil.

OR: dig out the chicken and veggies and add another sauce

OR dial caterers

OR get an Indian takeaway, chop up some fresh coriander and red onion, sprinkle on top and pass it off as your own creation!!! (make sure you hide the cartons....and rub a bit of sauce around a few pots and pans in the kitchen to make it look like you've been slaving all day...)

ditto advice

cover it in cornflour , then some brandy and burn off the excess oil

Drink first, eat later, drink plenty Im sure it will taste delish

throw it in the fecin bin , all is lost

Thanks a million.. Just for the record considered all replies, especially chucking the chuck in the bin and getting take out..

However, drained it, cooled the gravy spooned off the excess oil (fatty bacon) I think and probably too much butter..

Flashed it all back in the pan with a healthy slug of brandy.. renamed it Country French Chicken, got pissed, ensured guests well on way and then served..

Turned out not to be a bad night..
Thanks a million

Birdey

I knew you could do it , never any doubt