Chicken Coq Au Vin

• 總時間: 1 hour

食材

1 chicken, 1.5 kg / 3.3 lb, cut into 13 sauté pieces

1 liter / 4 cups brown chicken stock

375 ml / 1½ cups Burgundian red wine (Pinot Noir)

1 carrot, diced

1 onion, diced

1 leek, diced

1 bulb garlic, split

10 peppercorns

Thyme sprigs

For dredging:

Plain flour, seasoned with salt and black pepper

Olive oil

Garnish à la bourguignonne:

20 button mushrooms, stalks trimmed

20 silver skin pearl onions, peeled

100 g / 3.5 oz Alsace or ventreche bacon, cut into thick lardons

Fresh thyme

Flat leaf parsley

Salt and pepper

To serve:

White bread for heart shaped croutons

Mashed potatoes (butter and cream heavy)

步驟

Day 1

Break down the chicken into 13 pieces. Use the bones to make a brown stock.

Overnight marinade

Combine chicken pieces with carrot, onion, leek, garlic, peppercorns, thyme, and Pinot Noir. Refrigerate overnight.

Garnish

Brown pearl onions. Render bacon lardons. Add mushrooms and thyme.

Fry heart shaped croutons in the bacon fat until crisp. Reserve.

Sear the chicken

Dust lightly in seasoned flour. Sear until gently browned but still raw inside.

Build the braise

Sweat the drained marinade vegetables in the pan.

Add the wine and reduce to nearly dry.

Oven braise

Return chicken to the pot. Add brown stock until the pieces are just barely covered.

Cover with a cartouche.

Braise at 160 °C / 320 °F for 1 hour.

Finish

Strain, reduce, and enrich the sauce until glossy.

Fold in the onions, mushrooms, bacon, and parsley.

Glaze the chicken and serve over mashed potatoes with a parsley crusted crouton.