main · Cooking course

coq au vin

Ingredients

Coq au vin

• Chicken — 1 pc
• Dry red wine — 500 ml
• Button mushrooms — 100 g, quartered
• Leek — 150 g, sliced into wide rings
• Black peppercorns — to taste
• All-purpose flour — 50 g
• Vegetable oil — 25 ml
• Demi-glace — 150 ml
• Butter — 50 g
• Salt — to taste
• White pepper — to taste
• Carrot — 1 pc, sliced into rounds
• Bay leaf — to taste

Sautéed mushrooms

• Button mushrooms — 100 g
• Butter — 25 g
• Vegetable oil — 25 ml

Garnish

• Carrot — 150 g, cut into balls
• Daikon — 100 g, cut into balls
• Sugar — 16 g
• Bacon — 100 g
• Shallot — 100 g
• Butter — 25 g
• Vegetable oil — 25 g
• Salt — to taste
• White pepper — to taste
• Water — to taste

Celeriac purée

• Celeriac — 250 g
• Milk — 100 g
• Water — 150 ml
• Salt — to taste
• White pepper — to taste

Instructions

Coq au vin

1. Break the bird down: fresh, the legs whole, four breast halves.
2. Place the chicken in a large container or a sturdy bag. Add carrot, leek, mushrooms, black peppercorns and bay leaf. Pour wine over, seal, marinate in the fridge 8–16 hours.
3. Strain the marinade off into a bowl; discard the vegetables.
4. Heat oil in a pan. Dredge the chicken in flour, place in the pan. Sear lightly on both sides until golden.
5. Move to a baking dish. In a bowl combine the marinade and demi-glace and pour into the dish.
6. Seal the dish with foil, make a few holes, and slide into the oven. 200 °C ≈ 1.5 hours.

Celeriac purée

1. Peel the celeriac and cut into small cubes.
2. Put into a pot, add water nearly covering the celeriac. Add milk, salt, put on the heat.

Glazed vegetables

1. In a sauté pan add vegetable oil and a little ghee; heat.
2. Add bacon and sauté gently. Add sugar, stir. Add the carrot and daikon balls and shallots whole. Salt lightly, pepper generously with white pepper.
3. Pour cold water — not quite covering everything. Put on the heat.

Coq au vin (cont.)

1. Take the chicken from the oven. If the sauce isn’t thick, thicken with a roux.
2. Melt butter in a pan, add flour, stir. Don’t take it too dark.
3. Pour the chicken’s sauce into the pan, whisk smooth. Salt, pepper, stir.
4. Move the chicken into the pan with the sauce. Set aside.

Celeriac purée (cont.)

1. Move the celeriac to a blender; add a little of its cooking liquid, about halfway up the celeriac.
2. Blitz to a purée.

Mushrooms

1. Quarter medium mushrooms.
2. In a pan melt butter, salt, add the mushrooms.
3. Sweat lightly.

Serving

1. Spread the purée on the plate.
2. Place the chicken alongside.
3. Spoon the sauce over the chicken.
4. Lay the vegetable balls on the purée; shallots on the chicken. Mushrooms everywhere. Serve immediately.