Description
Classic Coq Au Vin. Chicken in wine with a magnificent flavour! An aromatic, easy, worth waiting for, delicious French gourmet-bistro style dish.
Ingredients
- 5 sprigs Fresh Thyme
- 3 sprigs Rosemary
- 5 leaves Sage Leaves
- 2 leaves Bay Leaves
- 1 bunch Parsley
- 1-½ kilogram Chicken Pieces (legs Ideally)
- 6 cloves Garlic
- 750 milliliters Cabernet Sauvignon
- 250 grams Smoked Lardons Or Fat Bacon
- 5 Tablespoons Brandy
- 2 whole Medium Carrots
- 200 grams Baby Closed Cup Mushrooms
- 50 grams Salted Butter
- 1 Tablespoon Flour (optional)
- 500 milliliters Chicken Or Veal Stock
- 12 whole Baby Onions
- 2 whole Chickory, Cleaned And Cut In Half
- Salt And Pepper, to taste
- 4 Tablespoons Fresh Parsley, Finely Chopped To Serve
Preparation
Tie the herbs (thyme and rosemary sprigs, sage leaves, bay leaves and parsley) into a bouquet garni bundle with a piece of kitchen twine or secure in a sachet to prevent it from spreading in the sauce.
Place chicken parts, bouquet garni and garlic in a large bowl, cover with wine, put it into the refrigerator and marinate overnight (at least 12 hours).
Remove the chicken from the marinade and reserve both separately.
Cook the lardons (or bacon) in a wide and deep pan over medium heat until crisp. Then remove from the pan and reserve. Use the remaining fat to sear the chicken meat on both sides over medium-high heat.
When chicken is seared lower the heat to medium. Pour the brandy in and taking all necessary safety precautions ignite the liquid in the pan. Let the flames die out after 1-2 minutes by covering with the lid or pour some of the wine marinade into the pan.
Preheat the oven to 100 C.
Add all the wine, lardons (or bacon), carrots and the remaining marinade ingredients (bouquet garni and garlic) to the chicken pan. Bring it all up to boil and without the lid simmer gently for 30 minutes or until chicken is cooked throughout.
In the meantime, in a separate, smaller pan, brown mushrooms in butter. (If you would like the sauce a bit thicker sprinkle the flour over and let it bubble for a minute stirring occasionally.) Add the smaller pan contents into the chicken and juices along with stock, baby onions and halved chicory before covering with lid and placing the dish in the oven for 6 hours.
Remove from oven. You can remove the chicken and strain the juices through a cheesecloth afterwards, if you like a clear sauce. Then simmer the liquid to reduce it further. Adjust the flavor with salt and pepper.
Serve piping hot with freshly chopped parsley sprinkled over the top. Add some boiled or garlic-dauphinoise potatoes on the side.
