Coq au vin
Einheiten
Portionen
Zutaten
Brine and chicken
- 1 free-range chicken, about 1.8 kg gerundet
- 1 L water gerundet
- 50 g fine salt gerundet
- 1 bay leaf gerundet
- 3 g black peppercorns gerundet
- 6 g fresh thyme gerundet
- 30 g plain flour gerundet
Sauce and garnish
- 1 carrot, cut into chunks gerundet
- 2 shallots, cut into chunks gerundet
- 2 garlic cloves gerundet
- 125 ml cognac gerundet
- 600 ml dry red wine gerundet
- 300 ml reduced chicken stock gerundet
- 300 ml beef stock gerundet
- 1 bouquet garni gerundet
- 150 g smoked lardons gerundet
- 250 g button mushrooms gerundet
- 15 pearl onions gerundet
- 1 chicken liver, optional (optional) gerundet
- 15 g flat-leaf parsley, chopped gerundet
Zubereitung
Method
- Dissolve salt in water with bay, peppercorns, and thyme. Cool. Brine chicken pieces 4 hours in the refrigerator; rinse briefly and dry thoroughly.
- 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.
- Fry lardons until golden; remove. Brown mushrooms, then pearl onions, and reserve with the bacon.
- 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.
- 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.
- 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.
- 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.