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Le Cordon Bleu News, 07/05/2013
Coq au vin
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About this recipe

Coq au vin literally means ‘Rooster in wine’, but tough roosters have given way to tender roasting chickens in most French homes today. Slow cooking in full bodied red wine produces a rich, deep-flavored dish.

Recipe - Coq au vin

Serves: 4

Preparation time: 1 hour

In this recipe:

  • chicken
  • button mushrooms
  • red wine
  • pearl onions



Principal Ingredients
1 x 1.2 kg chicken
1 carrot, sliced
1 onion, sliced
1 stalk celery, sliced
2 garlic cloves, peeled
1 bouquet garni
5 g black peppercorns
1 liter red wine (preferably Bordeaux)
50 g flour
20 ml vegetable oil
freshly-ground pepper
500 ml chicken stock
100 g slab bacon, rind removed and cut into 2 cm long batons
15 ml vegetable oil
100 g button mushrooms
50 g butter
freshly-ground pepper
Glazed pearl onions
20 pearl onions, peeled
20 g butter
1 pinch sugar
1/2 bunch flat leaf parsley, chopped

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  1. Cut the chicken into 6 serving pieces. Lay the chicken flat on its back on a work surface. To remove the legs, pull one leg away from the body and cut down to the leg joint. Twist the leg to break the joint and cut through the joint to separate the leg from the body. Repeat to remove the second leg. On each leg, use the heel of the knife to chop off the small bit of leg remaining below the drumstick at the joint. Cut each leg into 2 pieces at the joint between thigh and drumstick. Cut the breast in half lengthwise through the breast and back bones. Cut the rib and back bones from the 2 halves of the breast.
  2. Place all the marinade ingredients in a bowl and add the chicken pieces. Refrigerate to marinate for 12 hours.
  3. Preheat the oven to 200°C. On a baking tray, spread the flour evenly and toast in the oven about 15 minutes until browned lightly. Set aside.
  4. Remove the chicken and vegetables from the marinade and pat dry with paper towels; strain the marinade into a saucepan and bring to a boil. Skim the surface, strain and set aside. Brown the chicken pieces in oil in an ovenproof casserole dish. Add the marinated vegetables and cook about 5 minutes until brown. Season. Remove from the heat and spoon off any excess fat. Sprinkle the toasted flour over the chicken and vegetables and toss to evenly coat. Add the reserved marinade and chicken stock. Bring to a boil. Cover with a lid and braise in the oven for 30 minutes.
  5. When the chicken is tender, remove with a slotted spoon. Set aside. Strain the braising liquid and discard the vegetables. Return the strained sauce to the casserole dish and reduce to the desired consistency. Adjust seasoning.
  6. Lardons: Blanch and drain the bacon. Lightly brown in a lightly-oiled frying pan.
  7. Sautéed mushrooms: Sauté mushrooms in a frying pan with butter. Season.
  8. Glazed pearl onions: Place the pearl onions in a sauté pan large enough to hold them in a single layer. Add cold water so they are two-thirds immersed. Add the butter and sugar and season with salt. Cook over low heat until the water has evaporated and the onions are tender, about 8 to 10 minutes. Roll the onions in the resulting syrup to glaze them.
  9. To serve: Arrange 2 leg pieces or 1 chicken breast in the center of a plate. Spoon over the sauce. Place the lardons, mushrooms and pearl onions around. Decorate with flat-leaf parsley.

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