Recipe: Coq au Vin
We're making a genuine classic French dish, 'Coq au Vin'. Sharing how to make it is Chef Jeremy Duclut, who runs restaurants 'The Wooden Rooster', 'Marcel' and bar 'Pangea'.
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Traditional Coq au Vin
Serves 4 people
Ingredients
- 1 large farm-raised chicken
- 1 bottle red wine (Beaujolais or Burgundy)
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 cup flour
- salt & pepper, to taste
- ¼ cup blended oil
- 8 oz bacon
- 1 onion, chopped
- 1 carrot, diced
- 8 oz button mushrooms, diced
- 4 cups veal stock/ demi-glace
- 1.1 oz dark chocolate, chopped (¼ of a 4 oz bar)
- 1 x 8.8 oz box Pappardelle pasta
- olive oil & butter, to taste
- ¼ cup fresh parsley, chopped
Directions
Portion the chicken into 4 or 8 pieces and cover in ½ the red wine, adding 2 sprigs of thyme and 2 sprigs of rosemary.
Marinate chicken in refrigerator for 24 hours.
To cook chicken: first, roast flour at 400 °F for 4–5 minutes (or until golden brown) and reserve.
Drain marinated chicken and season with salt & pepper to taste.
Sear chicken in hot braising pan or dutch oven with blended oil until golden brown, reserve.
Add bacon and onions to pan and sweat, then add carrots and mushrooms.
Deglaze pan with remaining red wine.
Add veal stock/ demi-glace and bring to a boil.
Add chocolate then add seared chicken back to pan and season with salt & pepper, to taste. Add chopped herbs from remaining sprigs of thyme and rosemary.
Cover and cook in oven at 375 °F until tender.
When chicken is done, boil water with salt and a dash of olive oil.
Cook pasta according to instructions on packet, then drain and toss in olive oil & butter.
Serve alongside chicken garnished with fresh parsley.
Ready to enjoy!
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