Coq au Vin

Tutorial video

Ingredients (20)

• 1.5 kg chicken, cut into pieces
• 1 L chicken stock
• 375 ml burgundy red wine (half a bottle)
• 1 carrot, diced
• 1 onion, diced
• 1 leek, diced
• 1 bulb garlic, split
• 10 peppercorns
• 2 tsp thyme, plus extra for garnish
• 2 tbsp flour, seasoned with salt and black pepper
• 20 button mushrooms, stems trimmed
• 20 pearl onions, peeled
• 100 g smoked bacon (Alsace/ventrèche)
• 2 tbsp olive oil, plus extra as needed
• 2 tbsp fresh flat‑leaf parsley, finely chopped
• salt to taste
• 1 kg ratte potatoes, peeled and washed
• 1 L double cream
• 250 g butter
• Maldon salt, to taste

Nutrition (per serving)

Calories

650 kcal

Carbohydrate

45 g

Protein

35 g

Fat

30 g

Fiber

5 g

Sodium

800 mg

Calcium

150 mg

Potassium

800 mg

Iron

3 mg

Zinc

2 mg

Magnesium

30 mg

Cholesterol

120 mg

Instructions

• Marinate the chicken pieces overnight in the red wine together with the diced carrot, onion, leek, garlic, peppercorns and thyme; then drain, reserving the liquid and vegetables.
• Heat a wide‑based pan over medium heat, add olive oil and sauté the peeled pearl onions and bacon until the bacon renders and the onions caramelise; remove and set aside.
• In the same pan, brown the croutons (heart‑shaped croutons if using) until golden, then drain and set aside with the onions and bacon.
• Add a little more olive oil and sauté the mushrooms over high heat until deeply browned; remove and set aside with the other vegetables.
• Turn off the heat to release the fond, then turn it back on and reheat the pan; remove the vegetables and set aside.
• Dust the chicken pieces with seasoned flour, add olive oil to the pan and sear the chicken on all sides until nicely browned; remove the chicken.
• Add the drained marinating vegetables to the pan and brown them, then pour in the reserved red wine and reduce to a dry glaze.
• Add chicken stock until it comes just under halfway up the chicken, return the chicken to the pan, cover with a parchment cartouche and place the pan in a 160 °C oven for 1 hour.
• Remove the pan, let the chicken rest for another hour, then transfer the chicken to a plate; strain the pan contents through a sieve and return the liquid to the pan, reducing the sauce by two‑thirds.
• Stir the reserved onions, bacon and mushrooms back into the sauce, reheat briefly, and return the chicken to the sauce to warm through; finish with a generous sprinkle of chopped parsley.
• For the creamed potatoes, place the peeled potatoes in cold salted water, bring to a gentle simmer and cook 15‑20 minutes until just tender.
• While the potatoes cook, gently reduce the butter and cream together in a saucepan until reduced by about two‑thirds, being careful not to let it caramelise.
• Pass the cooked potatoes through a fine sieve or tamis twice, then return to a wide pan over low heat; gradually whisk in the reduced cream‑butter mixture in two‑thirds stages, adding a splash of cold milk if needed to keep the texture smooth; season with Maldon salt to taste.
• Serve the braised chicken and sauce alongside the creamy potatoes, garnished with extra parsley if desired.