COQ AU VIN
75 mins
6 people
A little more challenging
French classics don’t have to be complicated.
Ingredients
- 12 shallots
- 2 garlic cloves
- 100g carrots, peeled
- 100g celery
- 250g brown mushrooms
- ½ bunch parsley
- 1 sprig thyme
- 1kg chicken
- Salt & pepper
- 1 tsp flour
- 50g clarified butter
- 300ml red wine
- 500ml chicken stock
- 150g lardons
- 1 small jar pearl onions
- 1 tbsp cornflour
- 1 tbsp port
Procedure
- Peel the shallots and slice them into strips. Peel and dice the garlic. Dice the carrots and celery into 1cm pieces. Quarter the mushrooms. Pluck the parsley and thyme. Rinse the chicken, season it with salt and pepper and sprinkle with flour.
- Heat the clarified butter in the roasting pan on the hob and brown the chicken on all sides. Add the shallots, carrots, celery and garlic and brown them as well. Deglaze with red wine and reduce the liquid by half.
- Add the stock and bring it back to the boil. Add the parsley, thyme, lardons, quartered mushrooms and pearl onions. Cook the chicken on shelf level 2 on the ‘True Fan Cooking’ program at 170°C for 75 minutes.
- Remove the chicken, stir the cornflour into the port and then stir this into the liquid to bind the sauce
TO SERVE
Cut the chicken into 8 pieces using a pair of poultry scissors.
Chef's Secret
For this recipe, use fresh, not frozen, corn-fed chicken, which is especially tender and juicy. Choose a red wine of decent quality for cooking.
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