Gastronomixs

Coq au vin

Although this dish was originally prepared with an old cockerel ('coq') in order to revive the flavour of the cockerel with the wine, these days the dish is prepared using chicken. 

Coq au vin

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Ingredients

2

 

chickens (1.5 kg per chicken)

1

bottle

red wine

2

 

bay leaves

2

sprigs

thyme

250

g

bacon, cubed

60

g

butter

200

g

cocktail onions, cleaned

250

g

mushrooms, cleaned 

1

tbsp

oil

30

g

flour

1

litre

chicken stock

120

ml

cognac

2

tsp

tomato purée

2

tbsp

potato starch

6

tbsp

chicken blood 

As needed:

 

salt and pepper

Preparation method

  • Divide the chicken into eight pieces. First remove the legs and cut them in half through the joint between the thigh and drumstick.
  • Now remove the wings.
  • Cut into the spine on both sides and remove the wings.
  • Turn the chicken over and cut through the cartilage of the chest.
  • Cut the breast fillets in half lengthwise.
  • Put the wine, bay leaf, and thyme in a large bowl.
  • Season to taste with a salt and pepper and stir in the chicken pieces.
  • Cover and leave to marinate for at least three to four hours, longer if possible.
  • Blanch the bacon cubes in a pan with boiling water.
  • Drain the bacon cubes, pat them dry, fry them until golden brown in a frying pan, and spoon onto a plate.
  • Melt 15g of butter in the same pan and fry the onions until they start to brown and spoon them onto a plate.
  • Melt another 15g of butter in the same pan and fry the mushrooms until they start to brown and spoon them onto a plate.
  • Remove the chicken pieces from the marinade and pat dry thoroughly with kitchen towel. Keep the marinade.
  • Heat the oil with the remaining butter and fry the chicken pieces until a lovely shade of golden brown all over. Sprinkle flour over the golden-brown chicken pieces.
  • Place the chicken pieces in an oven dish. Pour the cognac into the frying pan and scrape loose the pieces of chicken left at the bottom of the pan. Pour the jus over the chicken in the oven dish.
  • Add the marinade, onions, mushrooms, bacon, and tomato purée.
  • Bring to the boil, cover, and braise the chicken at a simmer for 45 minutes until the meat is cooked. 
  • Before thickening the sauce with potato starch or chicken blood, first sieve the meat, herbs, and vegetables from the sauce.
  • Season the sauce to taste with salt and pepper and return the chicken and vegetables to the pan. 

Serving suggestions

  • As a dish on its own. 
  • Serve with baby potatoes, mashed potatoes, baguette, cooked rice, or pasta.

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