Food and Travel & Food and Travel
Lacquered chicken pieces in dark red wine sauce with pearl onions, mushrooms, and lardons
main French

Coq au vin

Brined chicken, roasted bones, reduced red wine, cognac, lardons, mushrooms, and pearl onions come together in a refined, intensely savoury sauce.

Vorbereitung60 Min.
Garzeit120 Min.
Ruhezeit240 Min.
Portionen4
Kochmodus

Adapted for the home kitchen from Fallow's Michelin-technique coq au vin

Zutaten

Geschrieben für 5 L Topf

Einheiten
Portionen
4

Brine and chicken

  • 1 free-range chicken, about 1.8 kg
  • 1 L water
  • 50 g fine salt
  • 1 bay leaf
  • 3 g black peppercorns
  • 6 g fresh thyme
  • 30 g plain flour

Sauce and garnish

  • 1 carrot, cut into chunks
  • 2 shallots, cut into chunks
  • 2 garlic cloves
  • 125 ml cognac
  • 600 ml dry red wine
  • 300 ml reduced chicken stock
  • 300 ml beef stock
  • 1 bouquet garni
  • 150 g smoked lardons
  • 250 g button mushrooms
  • 15 pearl onions
  • 1 chicken liver, optional (optional)
  • 15 g flat-leaf parsley, chopped

Method

  1. Dissolve salt in water with bay, peppercorns, and thyme. Cool. Brine chicken pieces 4 hours in the refrigerator; rinse briefly and dry thoroughly.
  2. Roast the chopped carcass at 180°C until golden, about 35 minutes. Dust chicken lightly with flour and brown skin-side down in oil; remove.
  3. Fry lardons until golden; remove. Brown mushrooms, then pearl onions, and reserve with the bacon.
  4. Sauté carrot and shallots 5 to 7 minutes. Add cognac off the heat, return to heat, and reduce almost dry. Flambé only if experienced and with the extractor fan off.
  5. Add wine and reduce by two-thirds. Add roasted bones, garlic, bouquet garni, and both stocks. Return chicken skin-side up, cover with a cartouche, and simmer gently 20 to 30 minutes until chicken reaches 74°C.
  6. Remove chicken. Strain sauce, discard solids, and reduce until lightly thickened. If using liver, blend it with a ladle of hot sauce, whisk it back over low heat, then strain again; do not boil.
  7. Return chicken, lardons, mushrooms, and onions to warm through. Finish with parsley.

Notes

  • Keep the four-hour brine refrigerated and do not extend it; 5% brine seasons quickly.
  • For alcohol-free cooking, use 750 ml stock plus 100 ml red grape juice and finish with red wine vinegar.
  • Chicken liver enriches the sauce but is optional; cook the finished sauce thoroughly without curdling it.

Sources used

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Verwendete Quellen

Von Christoph Mayer

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