Gastronomixs

Coq au vin cooked sous vide

One of the classic French dishes prepared in a more modern way. The classic recipe uses a rooster, but if you use good quality chicken you'll also achieve a fantastic result.

Coq au vin cooked sous vide

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Ingredients

350

ml

red wine

1

 

bay leaf

1

sprig

thyme

100

g

bacon, cubed

30

g

butter

100

g

cocktail onions

125

g

button mushrooms

1

litre

chicken stock

2

tsp

tomato purée

1

tbsp

oil

1

 

whole chicken or rooster, approx. 1.5kg

As needed:

 

salt and pepper

Preparation method

  • Preheat the sous vide bath to exactly 75°C.
  • Bring the red wine to the boil with the bay leaf and thyme and reduce to 1/3.
  • Add the chicken stock and reduce by half.
  • Fry the bacon in the butter until crispy.
  • Clean the cocktail onions and mushrooms and cut the mushrooms in half.
  • Add the cocktail onions and mushrooms to the pan and fry briefly.
  • Add the tomato purée and add everything to the wine sauce.
  • Set to cool to room temperature.
  • Divide the chicken or rooster 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 or rooster over and cut through the cartilage of the chest.
  • Cut the breast fillets in half lengthwise.
  • Season the meat with salt and pepper.
  • Fry the pieces of chicken or rooster until golden brown and place them in a vacuum sealer bag.
  • Add the sauce to the vacuum sealer bags and pull vacuum.
  • Cook in a sous vide bath for one hour at exactly 75°C.
  • Cool in ice water or serve immediately.

Serving suggestions

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

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