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Coq Au Vin (Chicken with Red Wine)

Author
JWU College of Culinary Arts

Yield
12 servings

Serving Size
2 to 3 pieces

Recipe ID
C00187

Ingredients
US standard
Whole chicken
3, 2 ½ to 3 pounds each
Bacon slab, cut into ½ inch lardons
¾ pound
Butter, clarified
4 ounces
Pearl onions
24 each (1 to 1½ pounds)
White mushrooms, washed, cut in half or quarters
1 ½ pounds
Salt
To taste
Black pepper, freshly ground
To taste
Brandy
½ cup
Flour
½ cup
Tomato paste
2 tablespoons
Red burgundy wine
2 cups
Chicken stock
4 cups
Garlic cloves, peeled, chopped
6 each
Bouquet garni
1 each
Nutmeg, ground (optional)
½ teaspoon
Beurre manié
1 to 2 ounces, if needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Cut the chickens into eighths, as demonstrated. Reserve the wing tips and backs for stock.
  3. Cook the lardons in the butter until browned but not totally crisp. Remove and reserve the cooked lardons.
  4. Season the chicken with salt and pepper and sear in the same pan. Add more butter, if needed. Pour the brandy over the chicken and flambé. Add wine and reduce by half. Add stock.
  5. Add bacon, tomato paste, bouquet garni and nutmeg
  6. In a separate pan, sauté mushrooms with garlic in 4 ounces whole butter. Add 1/3 cup flour. Cook for 3 minutes. Add to simmering chicken.
  7. Cook the pearl onions skin on in boiling water until knife tender. Shock. Peel. Add to rondeau with chicken.
  8. Cover with a parchment circle and a lid or foil. Braise in a preheated 325°F (163°C) oven for ¾ of an hour. Check for doneness: minimum 165°F (74°C) and falling off the bone tender.
  9. When chicken is tender, remove from sauce. Bring sauce to a boil. Depouille and thicken liquid with 1 to 2 ounces (28 to 57 grams) of beurre manié if necessary. Adjust seasonings.
  10. Keep chicken warm with the vegetables and some of the sauce. Keep the remaining sauce warm in a bain marie for plating.