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Coq au vin
Coq au vin
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Revive old roosters with a wine-infused French classic braised chicken dish.
Ingredients:
  • 1.6kg whole chicken or 4 chicken marylands
  • 200g speck, (see note) cut into small strips
  • 2 cloves garlic, crushed
  • 60ml (1/4 cup) brandy
  • 35g (1/4 cup) plain flour
  • 750ml (3 cups) chicken style liquid stock
  • 100g butter, chopped
  • 8 eschalots
  • 20.00 gm caster sugar
  • 36.40 gm olive oil
  • 300g button mushrooms, trimmed
  • 40.00 ml shredded flat-leaf parsley
  • Crusty bread rolls or baguette, to serve
  • 750ml (3 cups) pinot noir
  • 2 carrots, thickly sliced
  • 2 stalks celery, thickly sliced
  • 1 onion, cut into wedges
  • 3 cloves garlic, crushed
  • 3 eschalots, halved
  • 2 tsp black peppercorns
  • 2 bay leaves
  • 10 sprigs thyme
Instructions:
  • In a large saucepan, combine all ingredients and 1 teaspoon of salt. Bring to a boil, then let it cool off the heat to allow the wine to infuse with flavors.
  • To prepare the chicken, use a sharp knife or poultry shears to cut down both sides of the backbone and remove it. Cut the chicken in half through the breastbone, then cut between the thigh and breast with the skin side facing up. Trim the wings at the first joint and discard the bones.
  • Combine the chicken and marinade in a bowl, then cover with plastic wrap and let it chill in the refrigerator for 3 hours.
  • Take the chicken out of the marinade and gently dry it with a paper towel. Strain the marinade into a bowl, keeping the vegetable mixture aside.
  • 1. Heat a large casserole over medium heat. Cook speck for 3 minutes until golden and crispy. Remove speck and set aside. Brown chicken in two batches for 3 minutes each side, then transfer to a bowl. 2. Drain excess fat from the casserole, leaving 2 tablespoons. Add the vegetable mixture and garlic, cook for 6 minutes until tender. 3. Add brandy and carefully ignite with a long match. Let the flame die out, then stir in flour. 4. Gradually add stock and reserved marinade. Return chicken to the casserole. 5. Simmer covered for 1 1/2 hours until the chicken is tender and falls off the bone.
  • In a large saucepan over medium-high heat, melt half of the butter. Add the eschalots and sugar, cook for 5 minutes until eschalots caramelize, then add 125ml (1/2 cup) water. Bring to a boil and simmer for 8 minutes until syrupy.
  • In a hot frying pan, combine the remaining 50g of butter with oil. Cook the mushrooms for 5 minutes until they turn golden brown. Season with salt and pepper to taste.
  • Combine the speck, eschalot mixture, and mushrooms with the coq au vin. Heat over medium heat until warmed through. Season with salt and pepper, scatter with parsley, and serve with bread.

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